Honey Grapefruit Bundt Cake
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Serves: 1 bundt cake
 
This rich and moist golden honey cake, adapted from Sarah Keiffer's Vanilla Bean Baking Book, is brightened up with lots of grapefruit zest and a slick of creamy grapefruit and honey frosting.
Ingredients
  • Honey Grapefruit Bundt Cake:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon allspice
  • 3 sticks (3/4 lb) unsalted butter, at room temperature
  • 1¾ cups granulated sugar
  • 1 tablespoon grapefruit zest
  • 1 cup honey
  • 5 large eggs, at room temperature
  • 1 tablespoon grapefruit juice
  • 1 cup milk
  • Grapefruit Honey Frosting:
  • 3 ounces cream cheese, at room temperature
  • 5 tablespoons unsalted butter, at room temperature
  • 2 tablespoons honey
  • 2 tablespoons grapefruit juice
  • 1 teaspoon grapefruit zest
  • 1 cup confectioners sugar
Instructions
  1. Adjust the oven rack to the lower-middle position. Preheat the oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
  2. In a medium bowl, whisk the flour, baking powder, salt, and allspice.
  3. In the bowl of a stand mixer fitted with the paddle, beat the butter on medium until smooth. Add the granulated sugar and zest, beat on medium speed until light and fluffy, 3 to 5 minutes. Add the honey and mix until smooth. Add the eggs, one at a time and beat on medium until incorporated, stopping to scrape down the sides of the bowl after each addition. Add the grapefruit juice and mix on low to combine. Add the flour mixture and mix on low until just combined. With the mixer still on low, add the milk in a steady stream until just combined.
  4. Pour the batter into the prepared pan and use a spatula to even out the top. Bake for 60 to 75 minutes, until a toothpick inserted into the center comes out clean.
  5. Transfer the pan to a wire rack to cool for 20 minutes. Remove the cake from the pan and let finish cooling on the rack. Top the cooled cake with the frosting.
  6. For the Grapefruit Honey Frosting:
  7. Beat the cream cheese and butter in a bowl using an electric mixer (or stand mixer) until smooth. Add the honey, grapefruit juice, and zest and mix on low to combine. Add the confectioners sugar and mix on low to combine. Increase the mixer speed to medium and beat for 3-5 minutes until the frosting is light and fluffy.
Notes
I found that paying attention to the cooling time was important for getting the cake out of the pan in one piece, let it cool for a full 20 minutes and remove it from the pan then or shortly after.
To make the candied grapefruit peel, I followed Laura's recipe from A Beautiful Plate.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/12/07/honey-grapefruit-bundt-cake/