I was never really a fan of grapefruit. Something about it being way too sour; beyond “tart” as most describe it. Yet with February being National Grapefruit Month I was determined to include it in a recipe & actually enjoy it. sidenote: all these “National ___ Days/Weeks/Months” make my job as a food blogger very easy. Just looking at a calendar I immediately am guided on what I should be making. So thank you to whoever you are, making up all of these ridiculous & delicious holidays!
Still on my quest to make grapefruit more enjoyable I started brainstorming ingredients that could bring out the sweetness. My first & most obvious ingredient choice was sugar. A lot of times I’ll opt for honey or an organic sweetener to make a dessert recipe just that little bit healthier but with the acidity in grapefruit I figured just go for the real stuff: granulated sugar. Mixing that with a bit of water to create, you guessed it, sugar water, I then soaked the grapefruit in the water until it resulted in a sort of candied fruit. Definitely cutting the sourness of the grapefruit I was so surprised with how simple the candying process was. This is certainly a technique I’ll be using with some of my other favorite fruits: lemons, blood oranges, clementines, maybe even a sweeter fruit such as apple slices!
As for the cake itself, you can easily swap out the zest & juice for any other fruit you’d like (lemons would be a safe & delicious choice). The loaf cake is one of my favorite recipe to date. So moist & full of creamy flavor on the inside while golden brown on the sides. This is definitely one of those recipe that if properly stored (on a plate with tin foil completely covering it or in a sealed container) can stay perfectly fresh over an entire week. I found I preferred it a day after as opposed to the day of since the flavors of the candied grapefruit & icing were truly able to sink into the cake.
- for the cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- 1¼ cup vanilla yogurt
- 1¼ cup granulated sugar
- 3 extra-large eggs
- 1 tsp pure vanilla extract
- ¼ cup extra virgin olive oil
- 3 tbsp fresh squeezed grapefruit juice
- zest of 1 red grapefruit
- pinch of salt
- for the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh squeezed grapefruit juice
- pink food coloring
- for the slices:
- 1 grapefruit, sliced
- ½ water
- ¾ cup sugar
- In large mixing bowl combine all cake ingredients. Preheat oven to 350 F.
- Spray loaf pan with baking spray & pour cake mix into pan. Bake 45-50 minutes until toothpick is inserted & comes out clean. Let cool 5 minutes & then place onto serving dish.
- In medium mixing bowl, combine all glaze ingredients. Drizzle with spoon over cake.
- In medium saute pan, combine water & sugar over medium heat. Lower heat to low-med once sugar has dissolved. Add in sliced grapefruit next to one another & let sit for 10 minutes. Flip & let sit another 10 minutes. Repeat one more time on each side.
- Using spatula remove grapefruit slices from remaining sugar water & place atop cake. Serve & enjoy! xo
medium mixing bowl
medium saute pan
What’s one ingredient you really don’t enjoy? Comment below & hopefully we can create a recipe with it so you’ll enjoy it! xo