Aces Ruby Red Grapefruit And Orange Cake By Melissa Winner Recipes

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RUBY RED GRAPEFRUIT CAKE



Ruby Red Grapefruit Cake image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 20

Nonstick baking spray
2 1/2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup freshly squeezed Florida orange juice
1 banana, smashed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
Glaze sauce, recipe follows
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup finely chopped pecans

Steps:

  • Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
  • Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
  • Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
  • This could be a layer cake with cream cheese icing.
  • Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

GRAPEFRUIT CRUMB CAKE



Grapefruit Crumb Cake image

Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you're looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don't have a springform pan, use a regular 10-inch cake pan that's at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.

Provided by Melissa Clark

Categories     breakfast, brunch, cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

1 1/4 cups/155 grams all-purpose flour
2/3 cup/145 grams light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground cardamom or ginger
1/4 teaspoon fine sea salt
1/2 cup/55 grams slivered almonds
1/2 cup/113 grams unsalted butter (1 stick), melted
2 large red or pink grapefruits
1/2 cup plus 1 tablespoon sour cream
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups/185 grams all-purpose flour
3/4 cup/150 grams granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt, more for sprinkling
1/2 cup/113 grams unsalted butter (1 stick), cubed, softened, plus more for greasing the pan

Steps:

  • Heat oven to 350 degrees and butter a 10-inch springform pan.
  • Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)
  • Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.
  • Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.
  • Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.
  • Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.
  • Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 12 grams, Carbohydrate 78 grams, Fat 32 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 268 milligrams, Sugar 42 grams, TransFat 1 gram

BLOOD ORANGE OLIVE OIL CAKE



Blood Orange Olive Oil Cake image

There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan's extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It's a lovely presentation, but regular oranges could be used, too.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

Butter for greasing pan
3 blood oranges
1 cup sugar
Buttermilk or plain yogurt
3 large eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra virgin olive oil
Honey-blood orange compote, for serving, optional (see note)
Whipped cream, for serving, optional

Steps:

  • Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
  • Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
  • Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
  • In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
  • Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 24 grams, TransFat 0 grams

ACE'S RUBY RED GRAPEFRUIT AND ORANGE CAKE BY MELISSA WINNER



Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner image

Entered for safe-keeping. From Melissa Winner, Gulfport, MS, as entered in Cuisinart Stand Mixer competition, and later entered on Food Network's Ultimate Recipe Showdown as Ruby Red Grapefruit Cake. I prefer a glaze such as this on my Bundt cakes, so no refrigeration is needed, although Paula Deen likes a cream cheese frosting on hers (see Recipe #324804). This can also be made as two 9-inch layers, which would work better with the cream cheese frosting. Ms. Winner recommends serving with dreamsicle ice cream and a sprig of mint.

Provided by KateL

Categories     Dessert

Time 55m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 19

Baker's Joy (or use Recipe #78579 #78579) or nonstick baking spray with flour, as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579)
2 1/2 cups flour, sifted
2 cups white sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1 banana, smashed
1/2 cup ruby red grapefruit juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
12 ounces sour cream
2 tablespoons orange zest
1 teaspoon grapefruit zest
1/4 cup grapefruit juice
2 cups confectioners' sugar
1 tablespoon orange zest
1 tablespoon grapefruit zest
1/4 cup pecans, finely chopped

Steps:

  • PREPARE BUNDT CAKE:.
  • Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.
  • Sift together flour, sugar, baking powder, baking soda and salt.
  • Then put mixture into a stand mixer add eggs, and mix until combined.
  • Then add oil; mix until blended.
  • Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.
  • Add sour cream and zests; just mix until combined and smooth.
  • Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it.
  • PREPARE GLAZE:.
  • Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.
  • Stir in zest and pecans.
  • Pour glaze on partially cooled cake.
  • Let cool about 1 hour and serve.

Nutrition Facts : Calories 582.1, Fat 27.7, SaturatedFat 5.8, Cholesterol 66, Sodium 294.8, Carbohydrate 80.2, Fiber 1.4, Sugar 56.9, Protein 5.7

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