Tuesday, March 20, 2012

Ruby Red Pound Cake

Again I am reminded that I like grapefruit.  It's rare to see it featured in a country song recipe.   You can see where my mind is at....listening to Kenny Chesney's song "Coastal."  The song does not feature grapefruit.  It does feature tropical climates...close enough.   

This turned out so well, I know I will make it again.  I imagine it would be delicious with any citrus fruit.  I didn't have a tube pan, called for in the original recipe.  I used one regular loaf pan and two small "gift-size" loaf pans. 

What You Need
Cooking spray
2 cups all purpose flour
1 teaspoon baking powder
5/8 teaspoon salt, divided
1 2/3 cups granulated sugar
6 tablespoons butter, softened
6 ounces 1/3-less-fat cream cheese
2 large eggs
1/4 cup canola oil
2 tablespoons grated ruby red grapefruit rind (I zested the two grapefruits I had and don't think I got 2 tablespoons...I gave in and said "close enough!")
1/2 teaspoon vanilla extract
1/2 cup skim milk

1/2 cup fresh ruby red grapefruit juice (squeeze it from one of the grapefruits that you zested so vigorously)
1 1/4 cups powdered sugar

What You Do
Coat your loaf pans with baking spray. Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. 

Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.

Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.  I did not make any adjustments for Denver altitude and had no problems.  My mini cakes cooked for about an hour. 

Cool in pan on a wire rack 10 minutes. Invert cake. Cool on rack.

Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.

Recipe Source: Cooking Light

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