RUBY RED GRAPEFRUIT AND PECAN SHEET CAKE | HOMESICK TEXAN
Provided by Lisa Fain
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 375° F and grease and flour a 9×13 pan or a 15x10x1-inch jellyroll pan.
- In a small pan on low heat, melt the butter with the Ruby Red grapefruit juice and water.
- Mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the pecans and grapefruit zest. Pour in the melted butter, along with the buttermilk, eggs and vanilla extract. Mix until a smooth batter is formed.
- Pour the batter into the greased and floured pan, and bake for 25-30 minutes, checking it at 20 minutes, or until the cake is lightly browned and an inserted knife or toothpick comes out clean. (If using a jellyroll pan, it should take about 20 minutes, so check it at 15 minutes.)
- As the cake cools, prepare the frosting. Cream together the cream cheese, butter, grapefruit juice, grapefruit zest, vanilla extract. Stir in the sugar and blend until smooth. Once the cake is cool to the touch (about an hour or so), frost the cake.
TEXAS RED GRAPEFRUIT MARMALADE RECIPE | EATINGWELL
Grapefruit marmalade has an intense flavor and marked bitterness--mostly from the white pith beneath the skin. In this jam recipe, we opt for small grapefruits because they have less pith so you'll end up with less-bitter results.
Provided by Robb Walsh
Categories Healthy Grapefruit Recipes
Total Time 1 hours 50 minutes
Number Of Ingredients 3
Steps:
- Place a saucer and 2 small spoons in the freezer for testing the marmalade thickness later.
- Cut 1 inch off both ends of each grapefruit and reserve. Cut the fruit into very thin round slices. Coarsely chop half the slices; cut the remaining slices into quarters. Reserve any seeds. Reserve any juice that accumulates on the cutting board.
- Wrap the reserved ends and seeds in a double layer of cheesecloth and tie closed. Place in a large nonreactive pot (see Tip). Add the fruit, the reserved juice, sugar and water. Cook over medium heat, stirring frequently, until the sugar is completely dissolved, 2 to 3 minutes.
- Increase heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture thickens and most of the fruit separates from the peels, about 15 minutes. Remove from heat.
- To test, place a little of the liquid (without any solids) on a frozen spoon. Rest it on the saucer and return to the freezer for 3 to 4 minutes. Then drop the sample onto the saucer: if it's thick enough to mound without quickly running or spreading, the marmalade is ready. If it's runny, return the pot to a boil and cook for another 3 to 5 minutes before testing again.
- When the marmalade passes the thickness test, discard the cheesecloth bag. Let cool completely before serving or refrigerating.
Nutrition Facts : Calories 64.9 calories, CarbohydrateContent 16.8 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 0.6 mg, SugarContent 16.6 g
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From liberandcompany.com
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From foodrepublic.com
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From twincitiesfrugalmom.com
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From gourmetfury.com
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From heb.com
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From wintersweetz.com
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From bing.com
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From liberandcompany.com
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From marymakesgood.com
From marymakesgood.com
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From foodrepublic.com
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From pittmandavis.com
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From wideopeneats.com
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From saveur.com
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From tasteofhome.com
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From eatlikenoone.com
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From share-recipes.net
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From wintersweetz.com
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From keeprecipes.com
From keeprecipes.com
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