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Iced Grapefruit Cake with Candied Grapefruit Slices

Incredibly Moist Grapefruit Cake

  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2.5 hours
  • Yield: 1 loaf cake 1x


This a super moist and flavorful cake! The candied grapefruit slices add color and a punch of zest to this delightful dessert.



For the candied grapefruit:

  • 1 grapefruit, small
  • 480 ml (2 cups) water
  • 220 grams (1 cup) sugar

For the cake:

  • 200 grams (1 3/4 cups) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 113 grams (1 stick) butter, softened
  • 165 grams (3/4 cup) sugar
  • 2 eggs, large
  • 120 ml (1/2 cup) milk
  • 60 ml (1/4 cup) grapefruit juice
  • 1 tsp vanilla
  • 1/4 tsp cardamom

For the icing:

  • 110 grams (1/2 cup) icing sugar
  • 30 ml (1/8 cup) milk


For the candied grapefruit:

  1. Slice the grapefruit very thinly and remove the seeds.
  2. In a large enough pan, place the water and bring to a boil.
  3. Add the grapefruit slices and boil for 1 minute. Remove the slices from the water and cool.
  4. Add the sugar to the boiling water. Stir until the sugar is dissolved.
  5. Lower the heat to medium and add the grapefruit slices to the sugar mixture.
  6. Simmer for 1 hour, or until the grapefruit slices turn translucent. Stir occasionally.
  7. Carefully remove the slices and dry on a wire rack.

For the cake:

  1. Preheat the oven to 325F/170C.
  2. Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Cream the butter and sugar until light and fluffy. Add the eggs, mixing after each addition.
  4. Alternately add the flour and the milk. Start with 1/3 of the flour, followed by half of the milk. Mix well after each addition.
  5. Add the grapefruit juice, cardamom, and vanilla. Mix well. The batter will be a bit watery in texture.
  6. Pour over a greased or lined loaf pan and bake for 1 hour or until a toothpick inserted in the center comes up clean.
  7. Let it cool before pouring the icing over it. Add the candied grapefruit slices over the top.

For the icing:

  1. Combine the icing sugar and just enough milk to form a thick but pourable mixture.
  2. Pour over the cooled cake.


  • I used baking paper to line the sides of the loaf pan. It makes it easier to remove the cake from the pan for serving.
  • The candied grapefruit can be made beforehand. I made mine the night before and let the slices cool overnight.
  • Keep an eye out when cooking the candied grapefruit. Be sure to stir once in a while to prevent the sugar syrup from boiling over.
  • Try to cut the grapefruit slices as thinly as you can.
  • You can use grapefruit juice for the icing as well.
  • If the icing solidifies, add more milk or juice and mix thoroughly until it is pourable.
  • Category: Cakes, Challenges
  • Method: Baking

Keywords: grapefruit cake