Ruby Grapefruit Tea Cake
Ingredients
- 8 tbsp (1 stick) butter, at room temperature ⓘ
- 3/4 cup granulated sugar ⓘ
- 2 None eggs
- 1 None ruby grapefruit, peel grated ⓘ
- 1 1/2 cups self-rising flour ⓘ
- 3/4 cup ruby grapefruit juice ⓘ
- None None Candied grapefruit peel, to garnish (optional) ⓘ
- None None FOR THE GRAPEFRUIT ICING ⓘ
- 2 cups powdered sugar, sifted ⓘ
Instructions
- Preheat the oven to 375°F. Grease and flour an 8-inch ring pan or Bundt pan.
- Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Add grapefruit peel. Fold in flour and grapefruit juice alternately, beginning and ending with flour. Pour into prepared pan.
- Bake for 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
- For the icing, mix all ingredients in a medium bowl. Spread over cake. Garnish with candied grapefruit peel, if desired.
Nutrition & Diet Analysis (per serving)
687
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).