Ruby Red Pound Cake

Happy New Year, y’all!

First, I must apologize for my long absence.  While I can blame my lack of updates partly on my trip home to Texas, the truth is I returned from Texas over a week ago.  The real reason I haven’t shared a recipe lately is because I had an idea to make January the month of lighter desserts.  I thought y’all would appreciate it after all the rich holiday food.  However, when I set out to bake healthy desserts, I realized that I am strongly against desserts being made over into something lighter.  I feel that a small portion of a real dessert is infinitely better than a big piece of lower calorie almost-good dessert.  I chose to stick with what I know—butter and sugar.  Since Texas ruby red grapefruits are in season right now, I thought they’d make a nice addition to butter and sugar in the form of a rich pound cake.  I think you’ll forgive me for the high calorie temptation after just one bite.

5.0 from 1 reviews
Ruby Red Pound Cake
 
Yields 1 mini loaf.
Ingredients
  • FOR THE CAKE:
  • 4 tablespoons unsalted butter
  • ½ cup sugar
  • 1 tablespoon grapefruit zest (from 1 medium grapefruit)
  • 1 large egg
  • Pinch of salt
  • ⅛ teaspoon baking powder
  • ½ cup flour
  • 3 tablespoons buttermilk
  • FOR THE GLAZE:
  • ½ cup powdered sugar
  • 2-3 teaspoons fresh grapefruit juice
  • Tiniest splash of whiskey (optional, of course)
Instructions
  1. Before beginning, set all ingredients for the cake on the counter and let them come to room temperature.
  2. Then, butter a 5 ¾” x 3” x 2” mini loaf pan.
  3. Preheat the oven to 350°.
  4. In a medium bowl, beat together with an electric mixer the butter, sugar and grapefruit zest. Beat this mixture for 3-5 minutes, until it becomes fluffy and pale yellow.
  5. Add the egg and beat until incorporated. Next, add the baking powder, salt and half of the flour. Mix to combine, and then add the buttermilk. Add the remaining flour and mix just until combined—do not over-mix the batter.
  6. Pour the batter into the pan, place it on a small cookie sheet and bake 40-43 minutes. A wooden skewer inserted should come out with moist crumbs clinging to it. Allow the pound cake to cool for a few minutes before running a knife around the edge of the pan and dumping out the cake.
  7. Before serving, whisk together the glaze ingredients and drizzle over the cake.



Comments

  1. says

    Welcome back! Hope you and your family had a great holiday season! And I totally agree with you on the baking front…better to have a little bit of real dessert then alot of the fake yucky stuff! LOL!

  2. says

    Amen to that! I’d rather a mouthful of a proper satisfying dessert, than a whole serve of a no-fat no-sugar substitute.
    I’d love to try this with some fresh blood oranges in Australia. Delicious!

  3. says

    Can’t believe I have never made a TX grapefruit baked treat! This is an awesome recipe – citrus sounds sooo good in January and I do believe pound cake can get us through the cold dark days ahead!!!

  4. says

    i just picked up a big bag of grapefruits so decided to search for recipes to make use of these ruby beautites and i came upon your site! this pound cake looks divine can’t wait to make it! thanks for sharing!

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