Grapefruit-Pecan Sheet Cake

Name: Grapefruit-Pecan Sheet Cake
Ingredients: CAKE; 1 Ruby Red grapefruit; 1 cup butter, melted; 2 cups all-purpose flour, sifted; 2 cups granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1 cup coarsely chopped toasted pecans; 1/2 cup buttermilk; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; Shortening; FROSTING; 1 (8-oz.) package cream cheese, softened; 1/4 cup butter, softened; 1 teaspoon vanilla extract; 1 (16-oz.) package powdered sugar

18 ingredients

5 steps

Ingredients

CAKE
1 Ruby Red grapefruit
1 cup butter, melted
2 cups all-purpose flour, sifted
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup coarsely chopped toasted pecans
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Shortening
FROSTING
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 (16-oz.) package powdered sugar

Directions

1

Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.
2

Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.
3

Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.
4

Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.
5

Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.