Saturday, May 20, 2006

Glazed Grapefruit Pound Cake

Yield: Makes 12 servings.

Nonstick cooking spray, to coat pan
3 cups cake flour
1 teaspoon baking powder
1-1/2 teaspoons salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
Zest of 1 grapefruit
1-1/4 teaspoons grapefruit or lemon extract (optional)
4 eggs, at room temperature
1/2 cup fresh grapefruit juice, from the grated grapefruit, divided (plus 2-2/3 tablespoons for the glaze)

Preheat the oven to 325 degrees. Spray a 10-inch Bundt or tube pan with cooking spray.

In a large bowl, combine flour, baking powder, and salt. In a separate bowl, beat the butter with an electric mixer until the color lightens, about 2 minutes. Add sugar gradually, then beat until fluffy, about 4 minutes. Add grapefruit zest and extract (if desired), then beat thoroughly. Add eggs, one at a time, beating well after each addition. Add one-third of the flour mixture, then beat until just incorporated. Add 1/4 cup grapefruit juice and another third of the flour mixture, then beat until just incorporated. Repeat with the other 1/4 cup grapefruit juice and the remaining flour mixture. Pour the batter into the prepared pan. Rap the pan on the counter to get rid of any air pockets. Bake 50 minutes, or until a toothpick inserted near the center comes out clean.

Remove the cake from the oven and place on a cooling rack 10 minutes, then turn the cake out of the pan onto the rack. Place a piece of wax paper under the rack to catch the glaze.

Glaze
1-1/2 cups confectioners' sugar
Reserved grapefruit juice

Combine confectioners' sugar and juice in a bowl, then mix with a fork until smooth. Slowly drizzle the mixture over the cake. Let the cake cool completely before transferring it to a platter. It may be refrigerated overnight, or up to several days, covered loosely with foil.

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