I must say this is the most moist cake. It just melts in your mouth. Great for summer and taking to picnics. It travels well and freezes well. Please note you can bake this cake in 2 9 inch pans and frost with cream cheese icing also.
2 1/2 c. flour
2 c. white sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. canola oil
1 Banana smashed
1/2 c. ruby red grapefruit juice (freshly squeezed)
1/2 c. Florida orange juice (freshly squeezed
12 oz sour cream
2 T. orange zest
1 tsp. grapefruit zest
No nutrition information available
Spray a large bunt pan with non stick baking spray. Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, baking soda and salt. Then put you mixture into a Cuisinart stand mixer and add eggs mix until combined then add oil mix until blended next add your grapefruit and orange juice and banana mix until smooth and creamy. Lastly add sour cream and zest just mix until combined and smooth.
Put cake batter into a 10 inch bunt pan or tube pan and bake for about 35 to 45 minutes or until a tooth pick comes out clean.
When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top I use a straw be neat about it. Pour Glaze on partly cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint. Glaze recipe to follow.
Glaze Sauce: 1/4 c. grapefruit juice, 1/4 c. butter melted, 2 c. confections sugar, 1 T. orange zest, 1 T. grapefruit zest, 1/2 c. pecans chopped finely
Mix juice, melted butter and sugar until thin if it is to thick add more juice a T. at a time stir in pecans. Poke holes with a straw all over top. Drizzle all over cake. This could be a layer cake with cream cheese icing