Recipe by Toby Jermain
This is a recipe from my wife's childhood, though her mother doesn't remember ever making it, and her brothers and sister never remember eating it. She must have been adopted, and SHE doesn't remember going through that! Tastes good, though!
- 1 cup flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup peanut oil or 1⁄4 cup canola oil
- 1 1⁄2 teaspoons grated grapefruit zest
- 1⁄3 cup grapefruit juice
- 3 egg yolks
- 4 egg whites
- 1⁄4 teaspoon cream of tartar
- 2 teaspoons grated grapefruit zest
- 1 -2 teaspoon grapefruit juice
- 1⁄2 teaspoon vanilla extract
- 1 cup sifted powdered sugar, more as needed for desired consistency
Directions See How It's Made
- In a medium bowl stir together flour, sugar, baking powder, and salt.
- Make a well in the center.
- Add oil, grapefruit zest, juice, and egg yolks.
- Beat until smooth with an electric mixer.
- Wash beaters thoroughly with soap and hot water to remove all oil!
- In a large bowl, whip egg whites until frothy, add cream of tartar, and beat until very stiff peaks form.
- Gradually pour flour mixture into egg whites, folding in gently.
- Pour into a ungreased 9"x5"x3" loaf pan.
- Bake in a 350 degree F for 25-30 minutes, until it tests done with a toothpick.
- Invert over a wire rack, and cool in pan.
- Combine all frosting ingredients, and spread over top of cake.