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Grapefruit Cake

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Submitted by marebare

YIELD

12 servings

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML CAKE FLOUR
sifted
¾ 177
CUP ML SUGAR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
¼ 59
CUP ML WATER
¼ 59
CUP ML VEGETABLE OIL
3 3
LARGE LARGE EGGS
separated
3 45
TABLESPOONS ML GRAPEFRUIT JUICE
½ 2.5
TEASPOON ML LEMON ZEST
grated
¼ 1.3
TEASPOON ML CREAM OF TARTAR
Frosting
6 173.4
OUNCES ML/G CREAM CHEESE
softened
2 1E+1
TEASPOONS ML LEMON JUICE
1 5
TEASPOON ML LEMON ZEST
grated
¾ 177
CUP ML POWDERED SUGAR
sifted
8 8
FOOD COLORING
yellow, optional *
1 1
EACH EACH GRAPEFRUIT
peeled and sectioned, or 1 can grapefruit sections

Directions

Sift together flour, granulated sugar, baking powder and salt into bowl.

Make well in center and add water, oil, egg yolks, grapefruit juice and ½ teaspoon lemon peel.

Beat until very smooth. Beat egg whites with cream of tartar until stiff but not dry.

Gradually pour egg yolk mixture over egg whites and fold in gently until just blended.

Do not stir. Turn batter into ungreased 9-inch springform pan and bake at 350F, 30 minutes, or until top springs back when touched lightly with finger.

Invert onto rack and cool thoroughly.

To make frosting, beat cheese until fluffy.

Add lemon juice and 1 teaspoon peel.

Gradually blend in powdered sugar and beat until well blended.

Stir in food color.

Crush enough grapefruit sections to measure 2 teaspoons and blend into frosting.

Loosen edges of cake carefully and remove from pan.

With serrated knife cut cake crosswise to make two layers.

Fill with part of frosting and some of grapefruit sections.

Spread top and sides of cake with frosting and decorate with remaining fruit sections.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 248 40% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 258mg 11%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 2%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 9%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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