Glazed Rio Star Grapefruit Poppy Seed Cake
Ready In: 1 hr 30 mins
Serves: 12
Ingredients
For the Cake
- 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
For the Glaze
- 1 1⁄2 cups confectioners' sugar
- 2 tablespoons fresh grapefruit juice
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.
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