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Glazed Rio Star Grapefruit Poppy Seed Cake
By RéeLani on February 20, 2004
Photo by KrabKokonas
2 Reviews
- Prep Time: 30 mins
- Total Time: 1 hrs 30 mins
- Servings: 12
Photo by KrabKokonas
About This Recipe
"Found this in a local newspaper and scribbled it down. I've had lots of lemon poppy seed cake but never heard of one made with grapefruit. I haven't tried this yet but am looking forward to it."
Ingredients
- 1 cup butter
- 2 cups sugar
- 3 eggs
- 3 cups flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/2 tablespoons grated grapefruit peel ( divided)
- 2 tablespoons poppy seeds
- 1/4 cup fresh grapefruit juice
- 1 1/2 cups confectioners' sugar
- 2 tablespoons fresh grapefruit juice
For the Cake
For the Glaze
Directions
- Preheat oven to 325 degrees.
- Grease a 10" tube or bundt pan.
- In a large bowl combine the butter and sugar and beat'til fluffy.
- Add in the eggs, one at a time, beating well after adding each egg.
- In another bowl combine the flour, baking soda and salt.
- Stir the flour mixture into the butter mixture, alternating with the buttermilk.
- Add 1 1/2 tbs of the grapefruit peel, the poppy seeds and 1/2 cup of grapefruit juice'til combined.
- Pour the batter into the prepared pan.
- Bake 1 hour or'til a toothpick inserted into the cake comes out clean.
- Cool cake in pan 10 minutes then remove to a wire rack and cool completely.
- While cake is cooling prepare the glaze by combining the confectioners sugar and the 2 tbs of grapefruit juice'til the mixture is smooth.
- When cake has cooled drizzle with glaze.
- For added garnish peel and section a grapefruit and top each slice of cake with a grapefruit wedge.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (141 g)
Servings Per Recipe: 12
- Amount Per Serving
- %
- Calories 474.0
- Calories from Fat 159
- 33%
- Amount Per Serving
- %
- Total Fat 17.7g
- 27%
- Saturated Fat 10.3g
- 51%
- Cholesterol 94.3mg
- 31%
- Sugars 50.0 g
- Sodium 298.3mg
- 12%
- Total Carbohydrate 74.2g
- 24%
- Dietary Fiber 1.0g
- 4%
- Sugars 50.0 g
- 200%
- Protein 5.9g
- 11%
Reviews
-
"A very tasty cake, not overwhelmingly "grapefruit-y". Like KrabKokonas, I would recommend doubling the peel for more citrus flavor and increasing the % of grapefruit juice. Didn't have any buttermilk, so combined whole milk with the juice to sour it. We found that this cake was better eaten the first day or two."
By Molly53 on January 28, 2009 | 798500
-
"I followed the directions exactly as written and it made one GREAT cake! I will definitely be making this again very soon. A couple of minor comments: There was very little grapefruit taste to the cake itself. The poppy seed taste, however, was excellent. If you want a more citrusy cake, I would recommend doubling the peel to be put into both the batter and the glaze. I might also substitute a quarter cup of the buttermilk for some more grapefruit juice. Thanks for a real keeper, RéeLani! UPDATE: I made this again (it's really that good:) and this time made a citrus buttercream frosting for the top and decorated it with starfruit. I didn't think this cake could get any better, but the frosting really added a nice zing!"
By KrabKokonas on July 24, 2007 | 453361
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