Grapefruit Pecan Cake - 13x9
Recipe: #16670
January 11, 2015
Categories: Desserts, Cakes, Pecan, Grapefruit, Southern, Brunch, Easter, Fathers Day, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"Recipe from Southern Living, March 2014. Note: Prep time includes time to toast pecans in a medium-hot iron skillet, and time for cake to cool before frosting."
Ingredients
- CAKE
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- FROSTING
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Nutritional
- Serving Size: 1 (190.8 g)
- Calories 664.5
- Total Fat - 30.6 g
- Saturated Fat - 15.4 g
- Cholesterol - 97.3 mg
- Sodium - 533.8 mg
- Total Carbohydrate - 90.8 g
- Dietary Fiber - 1.5 g
- Sugars - 73.2 g
- Protein - 9.9 g
- Calcium - 207 mg
- Iron - 0.7 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grate zest from grapefruit to equal 3 tablespoons. Cut grapefruit in half, and squeeze juice to equal 1/2 cup PLUS 2 tablespoons.
PREPARE CAKE
Step 2
Preheat oven to 350F (Pyrex).
Step 3
Stir together 1/2 cup grapefruit juice, 1/2 cup water, and melted butter in a small bowl. Set aside.
Step 4
Stir together flour, sugar, baking soda, salt and cinnamon in a large bowl.
Step 5
Stir in pecans, buttermilk, eggs, and remaining zest.
Step 6
Stir in juice/water/butter mixture until smooth.
Step 7
Pour batter into a 13x9 inch pan sprayed with baking spray.
Step 8
Bake at 350F (Pyrex) for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour before frosting.
PREPARE FROSTING
Step 9
Beat cream cheese and softened butter at medium speed with an electric mixer for 1-2 minutes or until creamy.
Step 10
Add vanilla and remaining 2 tablespoons grapefruit juice and 1 tablespoon zest, and beat until blended.
Step 11
Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.
Tips
- Prepare 1 ruby red grapefruit (3 tablespoons zest (divided) and 1/2 cup PLUS 2 tablespoons juice; see ingredient list)
- 13x9 Pyrex baking dish
- Baking spray (containing flour)