Grapefruit Pecan Sheet Cake
The source for today’s recipe is Southern Living Magazine. Easy, full of flavor, and moist. Delicious citrus flavor and incredibly moist, this cake is a winner. One stick of butter and one cup of sugar was sufficient. January is a great time to buy Ruby Red grapefruit. Kroger has organic ones for 50 cents each. That’s the motivation for this recipe!
Yields: 12 servings
Ingredients
- CAKE
- 1 Ruby Red grapefruit
- 1 cup butter, melted
- 2 cups all-purpose flour, sifted
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 cup coarsely chopped toasted pecans
- 1/2 cup buttermilk
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- Shortening
- FROSTING
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 (16-oz.) package powdered sugar
Instructions
- Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.
- Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.
- Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.
- Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.
- Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.
- Preparation time: 25 minutes
- Cook time: 1 hour 20 minutes
- Total time: 1 hour 45 minutes