GRAPEFRUIT POUND CAKES (COOKING FOR 2)
Infused with fragrant, citrusy grapefruit flavor, these moist mini pound cakes are a sophisticated-yet-simple treat. A classic version of buttery pound cake is the starting point of this recipe, but it gets notched up with a grapefruit syrup that's brushed on while the cakes are still warm from the oven. This recipe is sized down for two, but also yields enough for two nights of dessert. Get ready-your kitchen is going to smell delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease four 4x2-inch loaf pans with shortening; lightly flour. In small bowl, mix flour, baking powder and salt; set aside.
- In medium bowl, beat softened butter and 2/3 cup sugar with electric mixer on low speed 30 seconds; increase speed to high, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla and grapefruit zest. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Divide batter among loaf pans.
- Bake 24 to 27 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan over medium heat, cook and stir Syrup ingredients until dissolved.
- Immediately after cakes come out of oven, use toothpick to poke tops of cakes every 1/4 inch, and brush with one-fourth of the syrup. Cool in pans 5 minutes. Loosen sides with spatula; turn cakes upside down onto cooling rack placed over rimmed baking sheet. Poke bottoms and sides of cakes with toothpick; brush bottoms and sides with remaining syrup. Cool completely, about 45 minutes. For a pretty presentation, serve cakes upside down and topped with sweetened whipped cream, if desired.
- Any leftover cake can be kept, covered, in refrigerator for 1 day.
Nutrition Facts : Calories 450, Carbohydrate 67 g, Cholesterol 135 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Cake, Sodium 310 mg, Sugar 49 g, TransFat 1/2 g
GRAPEFRUIT POUND CAKE
Great with coffee for breakfast. 289 calories per slice
Provided by Ronda Krouch
Categories Cakes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 F: Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 tsp. salt, stirring well. Place granulated sugar, butter and cream cheese in a large bowl; bea with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
- 2. Add flour mixture and milk alternately to batter, beginning and ending eith flour. Spoon batter into pan; bake until a wooden pick inserted in centercomes out with moit crumbs clinging. Cool in pan on a wite rack 10 minutes. Invert cake. Cool on rack.
- 3. Place juice in a saucepan over medium-high heat; bringto a boil. Cook until reduced to 3 tbsp. (about 4 minutes. Cool slightly. Stir in powdered sugar and remainging 1/8 tsp. salt. Drizzle over cake.
GRAPEFRUIT POUND CAKE
Steps:
- Preheat oven to 350°F Grease a 9â³ loaf pan with butter, line with parchment and grease the parchment with more butter. In a small bowl, whisk together the flour, baking powder and salt, set aside. In a large bowl, whisk together the sugar and olive oil. Add the zest, eggs, grapefruit juice and vanilla, mix until well incorporated. Fold the flour in just until there are no streaks of flour, but be careful not to over mix or the cake will be tough. Pour the batter into the prepared pan. The batter should come up no higher than 2/3 of the way up the pan. Bake for about 1 hour, or until a tester comes out clean. Try not to over bake the cake. Let the cake cool for about 10 minutes. While the cake cools, heat the juice and sugar for the glaze. David suggests just stirring them together, not letting the sugar dissolve. I have always cooked them together making a syrup that will run through the cake. His way will create a crunchy top and mine gives a softer crust. Try both and see which way you prefer. Poke the cake with lots of holes with a skewer all over the cake and all the way through. You want many holes, so the glaze will go through them to moisten the interior crumb. Using a pastry brush, coat the top of the loaf with half the glaze. Remove the cake from the pan and repeat the soaking on the sides and bottom until youâve used all the glaze. Allow the cake to cool and absorb the glaze. It is wonderful all on its own or served with Greek style yogurt with a drop of rose water. I got this idea from Yotam Ottolenghiâs âJerusalemâ cookbook.
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