Texas Ruby Red Grapefruit Cake with a Hint of Mint by nannydeb
WHO: nannydeb is a former restaurant manager (slash waitress, bartender, and more) from Austin, TX.
WHAT: A citrus-kissed cake that has a gloriously soft crumb, topped with a mint-flecked glaze.
HOW: It's as simple as stirring the wet ingredients into the dry and adding stiffly-beaten egg whites, plus the glaze needs just a bowl and a spoon.
WHY WE LOVE IT: The cake's pillowy texture and heady grapefruit flavor contrasts with the crunchy-sweet mint glaze for a cake we'll look forward to at breakfast and dessert alike.
Recipe Slideshow
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It's simple, really: flour, egg, sugar, vanilla, grapefruit, powdered sugar, orange zest, oil, and mint.
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Egg yolks, orange zest, and vanilla get comfortable.
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Stirring is easy, although you might need to enlist a friend to pour oil into the batter while you do it.
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Make sure to strain your grapefruit juice to catch any errant seeds!
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The wet ingredients are stirred into the dry ingredients.
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Amanda stirs the batter until the flour is incorporated.
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While this happens, the egg whites are beaten with sugar until quite stiff.
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Amanda aims a little too high with the spatula, missing the bowl by a few inches!
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Now to fold those airy egg whites into the batter...
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All it takes is a gentle hand. Stop when only a few white streaks remain (we kept going after this, but not for long).
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Pour that batter into a floured and buttered bundt pan and prepare yourself for dessert.
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Finely chopping the mint prevents the glaze from feeling like a salad on top of a cake.
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Simple: more grapefruit juice, powdered sugar, and mint.
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From clumpy powder, the glaze comes together into a smooth cake-worthy topper.
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Stripes are so in right now, n'est-ce pas?
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As the cake cools, the glaze hardens into a just-crunchy confection.
1 Comment on Texas Ruby Red Grapefruit Cake with a Hint of Mint:
YAY NANNYDEB! CONGRATULATION!!!!!!!!!!!!!!!!!!!!! Now bring us one on Sunday :-)
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