Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner

KateL's Note:

Entered for safe-keeping. From Melissa Winner, Gulfport, MS, as entered in Cuisinart Stand Mixer competition, and later entered on Food Network's Ultimate Recipe Showdown as Ruby Red Grapefruit Cake. I prefer a glaze such as this on my Bundt cakes, so no refrigeration is needed, although Paula Deen likes a cream cheese frosting on hers (see Grapefruit Cake With Icing). This can also be made as two 9-inch layers, which would work better with the cream cheese frosting. Ms. Winner recommends serving with dreamsicle ice cream and a sprig of mint.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Serves: 12

Yield: 1.0 cake

CAKE

• Baker's Joy (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579) or nonstick baking spray with flour , as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579)
• 2 ½ cups flour , sifted
• 2 cups white sugar
• 1 teaspoon baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon kosher salt
• 3 eggs
• 1 cup canola oil
• 1 banana , smashed
• ½ cup ruby red grapefruit juice , freshly squeezed
• ½ cup orange juice , freshly squeezed
• 12 ounces sour cream
• 2 tablespoons orange zest
• 1 teaspoon grapefruit zest

GRAPEFRUIT-ORANGE GLAZE

• ¼ cup grapefruit juice
• 2 cups confectioners' sugar
• 1 tablespoon orange zest
• 1 tablespoon grapefruit zest
• ¼ cup pecans , finely chopped

Directions:

1. PREPARE BUNDT CAKE:.
2. Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Pan Release, Professional Pan Coating (Better Than Pam Spray!).
3. Sift together flour, sugar, baking powder, baking soda and salt.
4. Then put mixture into a stand mixer add eggs, and mix until combined.
5. Then add oil; mix until blended.
6. Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.
7. Add sour cream and zests; just mix until combined and smooth.
8. Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
9. When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it.
10. PREPARE GLAZE:.
11. Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
12. Stir in zest and pecans.
13. Pour glaze on partially cooled cake.
14. Let cool about 1 hour and serve.