Ruby Grapefruit Tea Cake

Name: Ruby Grapefruit Tea Cake
Ingredients: 8 tbsp (1 stick) butter, at room temperature; 3/4 cup granulated sugar; 2 None eggs; 1 None ruby grapefruit, peel grated; 1 1/2 cups self-rising flour; 3/4 cup ruby grapefruit juice; None None Candied grapefruit peel, to garnish (optional); None None FOR THE GRAPEFRUIT ICING; 2 cups powdered sugar, sifted; 1/4 cup ruby grapefruit juice, warmed; 1 tsp butter, melted

11 ingredients

4 steps

Ingredients

8 tbsp (1 stick) butter, at room temperature
3/4 cup granulated sugar
2 None eggs
1 None ruby grapefruit, peel grated
1 1/2 cups self-rising flour
3/4 cup ruby grapefruit juice
None None Candied grapefruit peel, to garnish (optional)
None None FOR THE GRAPEFRUIT ICING
2 cups powdered sugar, sifted
1/4 cup ruby grapefruit juice, warmed
1 tsp butter, melted

Directions

1

Preheat the oven to 375°F. Grease and flour an 8-inch ring pan or Bundt pan.
2

Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Add grapefruit peel. Fold in flour and grapefruit juice alternately, beginning and ending with flour. Pour into prepared pan.
3

Bake for 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

For the icing, mix all ingredients in a medium bowl. Spread over cake. Garnish with candied grapefruit peel, if desired.