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Grapefruit Pecan Cake - 13x9

Created by Kerfuffle-Upon-Wincle (KUW) on January 11, 2015

1/2 cup buttermilk
2 large eggs (lightly beaten)
1 teaspoon vanilla extract
FROSTING
8 ounces low-fat cream cheese (Neufchatel cheese suggested, at room temperature)
1/4 cup butter (softened)
2 tablespoons grapefruit juice (ruby red)
1 tablespoon grapefruit zest (ruby red)
1 teaspoon vanilla extract
16 ounces powdered sugar

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.