Ginger Grapefruit Pound Cake

162

Prep Time:

50m

Bake/Cook Time:

1h 20m

Yield:

One 9-10 inch cake, 9-12 servings

Grapefruit and ginger make a most delicious combination. Serve with Earl Grey tea or Moscato wine.

Pound cake is cherished by everyone and Grapefruit and ginger make a most delicious combination. Serve with Earl Grey tea or Moscato wine.

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F.
Butter and flour a 9 or 10-inch tube pan or a bundt pan. Set aside.
Sift flour, baking soda, baking powder and ginger together. Set aside.
In a stand or hand held mixer using paddle attachment, mix butter until light and fluffy. Add sugar and mix well.
Add one egg at a time waiting for the previous added egg to be fully incorporated and mixture regains a smooth look.
Add salt and grapefruit zest.
Alternately add flour mixture and grapefruit juice in 5 steps, starting with and ending with flour. Scrape batter into prepared pan and place in oven. After 15 minutes in oven reduce temperature to 325°F.
Bake until center of the cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 1 hour 15 minutes. If cakes becomes too dark before being done, cover cake with a lightly butter piece of foil.
Remove from oven and let cool for 10 minutes before turning upside down on a serving platter.
Prepare the glaze by combining grapefruit juice and powdered sugar, cover with plastic food wrap and set aside.
Using a sharp knife remove outer zest from grapefruit peel. Ensure that only a minimum of white bitter pith is still on zest.
Bring sugar, water and honey to boil. Add grapefruit peel and cover with a lid. Simmer on very low for 25 minutes. Remove from heat and let cool.
Brush cake with glaze and decorate with candied ginger and grapefruit zest.

Rate & Review

162

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Butter and flour an 9 or 10-inch Tube pan and set aside.
Sift together flour, baking soda, baking powder and ginger and set aside.
In a stand or hand held mixer using paddle attachment, mix butter until light and fluffy. Add sugar and mix well.
Add one egg at a time waiting for the previous added egg to be fully incorporated and mixture regains a smooth homogenous look.
Add salt and grapefruit zest.
Alternately add flour mixture and grapefruit juice in 5 steps, starting with and ending with flour. Scrape batter into prepared pan and place in oven. After 15 minutes in oven reduce temperature to 325°F
Bake until center of the cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 1 hour 15 minutes. If cakes becomes too dark before being done, cover cake with a lightly butter piece of foil.
Remove from oven and let cool for 10 minutes before turning upside down on a serving platter.
Prepare the glaze by combining grapefruit juice and powdered sugar, cover with plastic food wrap and set aside.
Using a sharp knife remove outer zest from grapefruit peel. Ensure that only a minimum of white bitter pith is still on zest.
Bring to boil sugar, water and honey. Add grapefruit peel and cover with a lid. Simmer on very low for 25 minutes. Remove from heat and let cool.
Brush cake with glaze and decorate with candied ginger and grapefruit zest.