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

READY IN: 55mins
Recipe by KateL

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.

Top Review by JackieOhNo

A bit of effort involved, but so worth it! I made this exactly as posted. It was a little time-consuming, though, between zesting and juicing. Even though I sprayed my tube pan liberally with Baker's Joy, it stuck a little bit when removing from the pan. The cake is incredibly moist and spongy, and the glaze takes it over the top. I probably ended up adding 1/2 cup or so of grapefruit juice to the glaze to get it to a pouring consistency. This is a real keeper! Made for Culinary Quest 2014.

Ingredients Nutrition


  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 Recipe #78579.
  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.
  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.

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