Texas Ruby Red Grapefruit Cake with a Hint of Mint
As the cake cools, the glaze hardens into a just-crunchy confection.
It's simple, really: flour, egg, sugar, vanilla, grapefruit, powdered sugar, orange zest, oil, and mint.
Egg yolks, orange zest, and vanilla get comfortable.
Stirring is easy, although you might need to enlist a friend to pour oil into the batter while you do it.
Make sure to strain your grapefruit juice to catch any errant seeds!
The wet ingredients are stirred into the dry ingredients.
Amanda stirs the batter until the flour is incorporated.
While this happens, the egg whites are beaten with sugar until quite stiff.
Amanda aims a little too high with the spatula, missing the bowl by a few inches!
Now to fold those airy egg whites into the batter...
All it takes is a gentle hand. Stop when only a few white streaks remain (we kept going after this, but not for long).
Pour that batter into a floured and buttered bundt pan and prepare yourself for dessert.
Finely chopping the mint prevents the glaze from feeling like a salad on top of a cake.
Simple: more grapefruit juice, powdered sugar, and mint.
From clumpy powder, the glaze comes together into a smooth cake-worthy topper.
Stripes are so in right now, n'est-ce pas?
Share
- ✉
-
Author Notes: Growing up in the Rio Grande Valley we were blessed to have an abundance of fresh fruit and vegetables. In our yard we had grapefruit, orange, lime and tangerine trees, plus a peach and many pecan trees. My dad would squeeze OJ for us and my mom made grapefruit wine. This cake is adapted from Gourmet Magazine's Citrus Chiffon Cake. It's moist and light with subtle flavors of both the grapefruit and mint. - nannydeb
Food52 Review: WHO: nannydeb is a former restaurant manager (slash waitress, bartender, and more) from Austin, TX.
WHAT: A citrus-kissed cake that has a gloriously soft crumb, topped with a mint-flecked glaze.
HOW: It's as simple as stirring the wet ingredients into the dry and adding stiffly-beaten egg whites, plus the glaze needs just a bowl and a spoon.
WHY WE LOVE IT: The cake's pillowy texture and heady grapefruit flavor contrasts with the crunchy-sweet mint glaze for a cake we'll look forward to at breakfast and dessert alike. - A&M
Serves 10-12
- 2 cups cake flour
- 1 1/2 cup granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 eggs, separated
- 2/3 cups canola oil
- 2/3 cup, plus 1 tablespoon fresh grapefruit juice, divided
- 2 teaspoons lemon zest
- 2 teaspoons vanilla
- 1 teaspoon cream of tartar
- 1 1/2 cup powdered sugar
- 1 teaspoon fresh mint, minced
- Preheat the oven to 350 degrees. Butter and flour a 10 inch bundt pan. Set aside.
- In a large bowl, sift together flour, 1 cup granulated sugar, baking powder and salt. Set aside.
- In a small bowl, mix together egg yolks, oil, 2/3 cup grapefruit juice, lemon zest and vanilla. Mix this mixture into the flour mixture until smooth.
- In yet another large bowl, beat the egg whites with the cream of tartar until it forms soft peaks. Gradually add the remaining 1/2 cup sugar one tablespoon at a time and beat until it forms stiff peaks.
- Gently fold the egg whites into the cake batter and spoon it into the prepared cake pan.
- Bake for 40-45 minutes or until golden and tester comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto the serving plate. Set aside to cool completely.
- For the icing, combine the powdered sugar, 1 tablespoon grapefruit juice and mint. Add powdered sugar and/or juice to get the consistency you want. Drizzle the icing over the cooled cake and serve.
- Your Best Citrus Recipe Contest Finalist!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
10 days ago Mollyh
Has anyone tried this using grapefruit zest instead of lemon?
3 months ago Kari2011
Made this for a dinner party tonight. Dying to bite into it now!
8 months ago ElisaLouk
Made this last night and it was GREAT. The eggs folded in make the cake so unbelievably moist and bouncy :-) Love the hint of grapefruit. I think I will add a little more juice next time for a stronger hint.
about 1 year ago Kitchen Butterfly
Took half the cake into the office - it was a HIT. Perfect texture, special frosting. Will definitely be making this again. and soon. Thank you
about 1 year ago nannydeb
Thanks KB!
about 1 year ago Kitchen Butterfly
Just made this - delicious. Used a combo of orange and lemon juice as I didn't have any grapefruit. About to make the frosting! Thank you for a great and easy recipe!
BTW, I didn't have cream of tartar so I added about two teaspoons of lemon juice to the egg whites before beating them. I also started the process with (Step 4) whipping the egg whites and then mixing the flour and other liquids together.
It wasn'teasy to get my cake out of the bundt but in the end, it was ok, save for one broken bit which i eagerly ate up. Thank you,
about 1 year ago Hark
Refreshing; really light grapefruit flavor. I was worried when I saw how much batter it made, and when it expanded so much in the oven, but it compressed down to normal size once I let it rest on the cooling rack for a while. I also had to use much more than 1 tbsp of grapefruit juice to make the icing pourable. Great recipe.
about 1 year ago gingerroot
Hi nannydeb, I've been meaning to let you know I made this for an all day party and we enjoyed it for breakfast!! It is such a lovely cake. I did not have lemon so subbed lime and grapefruit zest and it was delicious. Thank you for the recipe!
about 1 year ago nannydeb
Thanks gingerroot! I'm glad you enjoyed it!
over 1 year ago cheese1227
I love this picture and I am sure I woudl love this cake. It is the same color as the walls in my kitchen!
over 1 year ago kaupilimakoa
congrats! that was an awesome cake. Sophie can't wait to make one at home!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
This cake has a lovely crumb, and is delicately grapefruit flavored. The mint icing is a perfect complement to it, too! Thanks, nannydeb!
over 1 year ago LocalSavour
Looks amazing ~ Congrats!
over 1 year ago ashleypiersonchasesdinner
Congrats Nannydeb! What a wonderful looking recipe!
over 1 year ago Lucy Mercer
Just baked this cake - it's beautiful and smells soooo good! No mint in the garden, but I candied the grapefruit peels for a garnish.
over 1 year ago Lucy Mercer
I took the cake to work & it got rave reviews. No mint in the glaze, but no one missed it. It's a lovely, tender cake with a light citrus flavor.
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
We had this today at out post race potluck - it is fantastic! Me, Hardlikearmor, Nannydeb, Arielleclementine, Helenthenanny, Kaupilimakoa, Mr L, TiminA, and Bethy, and Sophie and Henry The Great!!! all agree - DEEEEEEEEEEEEEEEEEEElicious!!! (oh and Ginger too!!)
over 1 year ago arielleclementine
wholeheartedly agree!! way to go nannydeb!
over 1 year ago culture_connoisseur
I LOVE the addition of the mint! Will definitely be making this soon!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
This cake is absolutely delicious! I have never had a cake with grapefruit before and its wonderful. I love the mint in the glaze. The texture is perfect. A fantastic recipe and a big hit with everyone, even the kids.
over 1 year ago SavoryinSTL
Was looking for something to take to a potluck tonight...love food52 and there was your beautiful cake just waiting for me. It's in the oven right now. Had everything on hand except for the mint (um, sort of crucial!) but I made candied grapefruit peel at Christmas and have that. My plan: finely cut the candied grapefruit peel and sprinkle on top of glaze. Thanks nannydeb!
over 1 year ago TastefullyKimS
I love grapfruit, I am definitely trying this recipe.
over 1 year ago Hilarybee
I love! this recipe.It's a great chiffon cake, and I think the grapefruit is surprising and in season. I think I might adapt this recipe for my bakeshop, I love it so much.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I want to make this cake for a party this Sunday and wondered what you think about using Pomelo juice instead of grapefruit. Do you think that would work? I happen to have several on hand but can go get grapefruit if you don't think it would work in this recipe.
over 1 year ago nannydeb
Pomelo should work just fine! I made your Texas Chocolate cake last weekend and it was delicious!
over 1 year ago nannydeb
I think pomelo would work just fine! I made your Texas Chocolate cake on last weekend and it was delicious!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
Thanks, making the cake today will let you know how it turns out with pomelo, I may end up getting grapefruit if they have it at the food coop, working there this morning. Glad you liked the Chocolate cake, it was one of my favorites as a child. I lived in Texas (Houston) from Jr. high through college.