Ruby red grapefruit cake

  • Preparation Time35 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyEasy

For the cake

Nonstick baking spray
375g plain flour
400g white sugar
1 tsp baking powder
1 1/2 tsp bicarbonate of soda
1/2 tsp salt
3 eggs
250ml rapeseed oil
120ml freshly squeezed ruby red grapefruit juice
120ml freshly squeezed Florida orange juice
1 banana, smashed
350g sour cream
2 tbsp orange zest
1 tsp grapefruit zest
Glaze sauce, recipe follows

For the glaze sauce

60ml grapefruit juice
350g icing sugar
1 tbsp orange zest
1 tbsp grapefruit zest
35g finely chopped pecans
For the cake:
1) Spray a large Bundt tin with nonstick baking spray. Preheat the oven to 180C/Gas 4.

2) Sift together the flour, sugar, baking powder, bicarbonate of soda and salt. Put the mixture into a stand mixer, add the eggs and mix until combined.

3) Then add the oil and mix until blended. Add the grapefruit and orange juices and banana and mix until smooth and creamy. Lastly add the sour cream and zests; just mix until combined and smooth.

4) Put the cake batter into a 25cm prepared Bundt tin and bake for about 35 to 45 minutes or until a cocktail stick inserted in the centre comes out clean.

5) When done turn the tin onto a serving platter, leave to stand about 15 minutes then poke small holes in the top of the cake. I use a straw; be neat about it.

6) Pour the glaze sauce on the partially cooled cake. Allow to cool about 1 hour and serve. We like it with a scoop of ice cream on the side and a sprig of mint.

For the glaze:
1) Mix the juice and sugar until combined. If it is too thick add more juice a tbsp at a time.

2) Stir in the zest and pecans.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore we cannot make representation as to the results.

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