Grapefruit Cake

  • Originally posted by Caronamy in Dec 2002 WFD thread

    Grapefruit Cake

    1/4 cup butter, at room temperature
    1-1/2 cups sugar
    1 tablespoon grated grapefruit rind
    1/2 teaspoon grated lemon rind
    3 eggs, at room temperature
    1/2 cup grapefruit juice, at room temperature
    1/2 cup water
    3 cups cake flour
    3-1/2 teaspoons baking powder
    3/4 teaspoon salt
    1/4 teaspoon baking soda

    Frosting:
    3 3-ounce packages cream cheese, at room temperature
    1 tablespoon butter, at room temperature
    4 teaspoons grated grapefruit rind
    1 teaspoon grated orange rind
    1/4 teaspoon vanilla
    6 cups powdered sugar, sifted
    1 tablespoon lemon juice
    1 tablespoon orange juice

    Preheat oven to 375 degrees. Grease two 9-inch round cake pans.

    Cream butter and sugar until light and fluffy; add rinds. Beat in
    eggs, one at a time; mix well after each addition.

    Combine grapefruit juice and water; set aside. Sift together flour,
    baking powder, salt, and baking soda. Add dry ingredients to creamed mixture alternating with the juice mixture, beginning and ending with dry.

    Pour batter into pans. Bake 30 minutes, until browned and cake pulls away from sides of pan. Cool 10 minutes. Invert onto wire racks; cool.

    Frosting: Cream together cream cheese, butter, rinds, and vanilla.
    Gradually add sugar; beat until smooth. Gradually add juices. Beat
    until frosting is spreading consistency. Put a thin layer of frosting
    between layers. Use remaining frosting for top and sides.