For the cake:
2 cups flour
1 ¾ teaspoon baking powder
1 2/3 cups granulated sugar
1 teaspoon kosher salt
1 cup whole milk
¾ cup canola oil
1 tablespoon grated pink grapefruit zest
1 teaspoon vanilla extract
For the grapefruit syrup:
1 cup strained fresh pink grapefruit juice
2/3 cup granulated sugar
For the grapefruit icing:
¾ cup powdered sugar
1 tablespoon plus 1 teaspoon fresh grapefruit juice
1/2 grapefruit, sliced
1. Preheat oven to 350 degrees. Spray a 10x4 or 9x5 inch pan or lightly oil it. (Amy's note: I have 2 9x3 pans so I split the batter between the 2 and adjusted the baking time).
2. Sift flour and baking powder. Stir in the salt. Set aside.
3. Combine the sugar and eggs in a mixer and beat at medium speed for 3 minutes until the mixture is thickened. Beat in the milk, then the oil, grapefruit zest and vanilla. Reduce the speed to low and add the flour mixture, mixing just to incorporate.
4. Spread batter in the pan. Put the pan on a small baking sheet and bake for 30 min. Turn the pan around and bake for another 30 min. Transfer the pan to a cooling rack.
5. Meanwhile, combine the grapefruit juice and sugar in a small saucepan, bring to a simmer, stirring to dissolve sugar. Simmer one minute. Set aside.
6. When you remove the cake from the oven, using a long skewer, poke deep holes every ¾ inch or so all over the top. Immediately begin brushing the syrup over the cake. It may be necessary to wait for the syrup to soak in, but continue until you’ve used all the syrup. Let the cake cool for about 10 min.
7. Unmold the cake onto a cooling rack. Turn it right side up, and let cool to room temperature.
8. Stir the powdered sugar and grapefruit juice together in a bowl until smooth. Using a spoon, drizzle the icing on a diagonal over the top of the cake, allowing it to drip down the sides. Garnish with grapefruit slices (optional). Slice and serve.
Printed from Playing House