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Incredibly Moist Grapefruit Cake

This a super moist and flavorful cake! The candied grapefruit slices add color and a punch of zest to this delightful dessert.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Filipino, French
Servings 1 loaf cake
Calories 143 kcal

Ingredients
  

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

Instructions
 

For the candied grapefruit:

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

For the cake:

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

For the icing:

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

Notes

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.
Keyword cake