Texas Red Grapefruit Cake With A Touch Of Mint
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I don't like grapefruits. There, I have said it. The only reason I eat them is because they are great way to get some vitamin C into myself, so the iron supplements that I need can be well absorbed by my body. Overly sour and tart, grapefruits are a cross between a pomelo and an orange.
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The United States of America is the leading producer of grapefruits with nearly half of the grapefruits being sold worldwide are being produced in America. But when it was introduced to America from Jamaica, The Americans had no idea what to do with it. It's overly sweet and tart taste did not help either.
But thanks to the Texan farmers who never gave up on the grapefruit and tried till the most popular mutation gave birth to the sweet Ruby red Texas grapefruit.
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Eventually this mutation led to the booming grapefruit industry in Texas. Now, you will find a Ruby red grapefruit recipe in almost every Texan kitchen.
To celebrate the love we have for this tangy tart fruit, today I will share with you my version of the Texas Ruby red grapefruit cake.
This cake has been in my family since at least 3 generations and has seen its share of revisions through each one of them. There's one that's made with buttermilk, one with sour cream and another with poppy seeds (how long do poppy seeds last?)!
The red grapefruit cake that I want to share with you all today has a touch of mint in it. With a slightly crisp, sweet crust this cake has a moist and rich center which is brightened with the taste of our state fruit.
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Without any further ado, let us start with what you need to make this easy but mouthwatering luscious cake.
What You Will Need:
2 cups flour (how long does flour last?)
1 and half cups granulated sugar (how long does sugar last?), divided
2 teaspoons baking powder (how long does baking powder last?)
6 eggs, separated
half teaspoon salt
Two thirds cups canola oil
2 teaspoons lemon zest (how long does lemon zest last?)
1 teaspoon cream of tartar (how long does cream of tartar last?)
2 teaspoons vanilla
1 1/2 cups powdered sugar
1 teaspoon fresh mint, minced
Two thirds Cup grapefruit juice, divided
How to Prepare
1. Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
2. In a bowl, sift together flour, baking powder, salt Ann 1 Cup granulated sugar.
3. In another bowl mix together egg yolks, two-thirds Cup grapefruit juice come on vanilla and lemon zest. Combine this mixture with the flour mixture until smooth.
4. In another large bowl beat egg whites with cream of tartar until soft peaks are formed. gradually add the remaining half cup sugar and beat until stiff peaks are formed.
5. Gently fold the egg white batter into the cake batter and pour it into the prepared cake pan.
6. Bake for about 45 minutes until tester comes out clean and let the cake cool in the pan for 10 minutes before inverting onto serving dish. Let it cool completely.
7. For the icing, whip together powdered sugar, 1 tablespoon grapefruit juice and minced mint.
8. Drizzle icing over the cooled cake and serve.
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