You’ll never think of fruit cake the same way again after a slice of this citrus loaf. Go light on the sugar to experience the grapefruit’s full puckering potential. This recipe comes to us from our friends at myrecipes.com.
- 1 large pink grapefruit (about 1 1/4 pounds)
- 1 tablespoon grated grapefruit rind
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup chopped pecans
- cooking spray
- 1/2 cup sifted powdered sugar
- 1 tablespoon water
Coat an 8 1/2 x 4 ½ inch loaf pan with cooking spray. Set aside.
Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
Squeeze membranes to extract juice and discard membranes. Place sections and juice in a food processor and pulse 3 times. Set aside 11/4 cups mixture and reserve remaining grapefruit mixture for another use.
Combine rind, flour, sugar, baking soda, baking powder and salt in a large bowl. Make a well in center of mixture.
Combine grapefruit mixture, oil, vanilla and egg. Stir well. Add to grapefruit mixture dry ingredients, stirring just until moistened. Stir in pecans.
Pour batter into the prepared loaf pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven and place on a wire rack to cool.
Combine powdered sugar and water and stir well with a wire whisk. Drizzle over bread and let cool in the pan 10 minutes. Remove bread from pan and let cool completely on wire rack before serving.