Thursday, December 31, 2015

grapefruit and pecan sheet cake

Grapefruit and Pecan Sheet Cake 
Adapted from Homesick Texan

16 tablespoons unsalted butter (2 sticks)
1/2 cup Ruby Red grapefruit juice
1/2 cup water
2 cups all-purpose flour, sifted
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 cup roasted pecans, roughly chopped
2 tablespoons Ruby Red grapefruit zest
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla extract

8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
2 tablespoons Ruby Red grapefruit juice
2 teaspoons Ruby Red grapefruit zest
1 teaspoon vanilla extract
4 cups confectioners’ sugar
1 cup roasted pecans, roughly chopped

Preheat the oven to 375 degrees and grease and flour a 9x13 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. Garnish with pecans.

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