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Pink Grapefruit & Rose Cake


By A Bowl Of Mush (Visit website)




The online grocery store that we order things from weekly have been throwing in complementary seasonal produce lately, which is nothing to complain about. A few weeks ago, they were giving us lots of gorgeous pears which I loved, but for the past two weeks they've been sending us four big grapefruits with every order! I'm sure this would make many of you very happy, but I really am not a grapefruit fan. I don't like them for breakfast, in salads or as juice. What am I going to do with all these grapefruits? Every time I order, I dread another batch of free grapefruits... As much as I dislike grapefruit in general, I do however remember having a grapefruit cake once that I actually liked, so I gave it a go.

Now a flavor that I do happen to like, or obsess over to be more exact, is rose. Give me anything rose flavored and I will love it.
As an experiment, I decided to add something that I love (rose) and something I don't love (grapefruit) into something that I always love (cake) and let me just say that I LOVE this love/hate cake!

This cake is very very moist and light; it is so beautiful. The grapefruit is still very present but in a lovely mellow way and the rose flavor is subtle but makes this cake so delicate and gorgeous.

A slice of this and a lovely cup of tea; I am in love.

Pink Grapefruit & Rose Cake
(makes 1 loaf) 1/4 cup butter1/4 cup canola oil2 tablespoons pink grapefruit zest (approx one large grapefruit)2 tablespoons rose water1 tablespoon rose syrup3/4 cup sugar1/4 teaspoon vanilla extract2 eggs1+1/2 cups all purpose flour
2 1/2 teaspoons baking powder1/4 teaspoon salt3/4 cup buttermilkFor the syrup: 4 tablespoons freshly squeezed pink grapefruit juice1+1/2 teaspoons rose water
1/2 cup confectioners sugarPreheat oven to 350F Grease an approx 9" loaf pan and line with parchment paper.

In a large bowl, using a whisk or stand mixer, cream together the butter, oil, sugar, grapefruit zest, rose water, rose syrup and vanilla extract until smooth.

Whisk in the eggs.

Sift in the flour and baking powder and salt, mix well.

Then add the buttermilk and whisk until smooth.

Add the cake batter to the lined loaf pan and bake at 350F for 45-50 minutes until golden, spongy and set.

While the cake is in the oven, make the syrup in a bowl by mixing the grapefruit juice, rose water and confectioners sugar together until smooth. Set aside.

When the cake is done, leave it in the pan and allow it to cool for 10 minutes.

After 10 minutes puncture it all over with a tooth pick and then pour over the grapefruit-rose sugar syrup and let the cake sit and absorb the liquid until completely cooled.

Remove from the loaf pan very gently, slice and serve with your favorite tea :)




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