Author Notes
A deliciously intriguing flavour combination, this cake is perfect for those who want the gourmet flavour but not the complicated transportation arrangements! —Hilary
Ingredients
- Cake
-
1/2 cup
unsalted butter
-
1/2 cup
canola oil
-
3/4 cup
granulated sugar
-
1/4 cup
brandy
-
3
large eggs
-
1
juice and zest of one grapefruit
-
1
juice and zest of one orange
-
2 teaspoons
crumbled dried rosemary
-
1 and 1/3 cups
all-purpose flour
-
2/3 cup
cornmeal
-
2 teaspoons
baking powder
- Grapefruit Glaze
-
1/4 cup
grapefruit juice
-
1/4 cup
icing sugar
-
1 tablespoon
hibiscus syrup (optional)
Directions
-
Preheat oven to 350F and grease your bundt pan.
-
Beat the butter, oil and sugar in a large bowl until light and creamy. Add the liquor and then the eggs one at a time, mixing between each egg. Stir in the juice, zest and rosemary.
-
In a medium size bowl, stir together the flour, cornmeal and baking powder. Slowly add the dry mixture to the wet mixture, folding just until combined. Pour into prepared pan.
-
Bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow it to cool for about 5 minutes before inversing the cake onto a cooling rack.
-
Once the cake is completely cooled, glaze it with the syrup ingredients all mixed together. It will soak right in, making a deliciously saucy crust!
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