22 August, 2013

Raspberry Grapefruit Bundt Cake

Tis the season of raspberries!

And since I've been on a grapefruit kick, why not balance the sweetness of these fresh raspberries with grapefruit's tartness? 

-Enter Raspberry Grapefruit Bundt Cake- 
This is your basic pound cake recipe, with the addition of fresh squeezed ruby red grapefruit juice and those plump red raspberries. Bake in a bundt pan, tube pan or make a regular 'ole pound cake, enjoy the deliciousness in any form!

This recipe makes a one buttery pound cake. It's ever so moist, with a slightly crisp exterior and large delicate crumbs. 

The grapefruit gives it just a slight hint of tart, which gives it a nice flavor as opposed to regular pound cake (though equally delicious). The red raspberries are thrown in whole when pouring batter into the pan, making for a pretty slice of bundt heaven. 

I though about drizzling the cake with a glaze- I was thinking white chocolate or maybe grapefruit. But the cake was just perfect naked.  :)  

My favorite part about this cake is that it's make-ahead and freezer friendly. Make ahead for company, or make the cake for yourself and freeze what you can't eat. 

To freeze, wrap tightly with plastic wrap and put in a ziploc freezer bag (after its cooled entirely). For best results and the moistest cake, try to freeze chunks, not slices. Freeze the whole cake, half a cake, a quarter of the cake.. unsliced. I'll be honest, I only had a little tiny wedge left to freeze (maybe 1/8 of a cake), as I ate almost the whole cake myself in 2 days. That'll be our secret. 

Raspberry Grapefruit Bundt Cake

1/2 pound unsalted butter, plus extra for greasing pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all purpose flour, plus more to dust pan
1/2 tsp salt
1/2 tsp baking powder, plus more for raspberries
1/2 cup milk
1/2 cup fresh squeezed grapefruit juice
1 tsp pure vanilla extract
1 pint fresh raspberries

Preheat oven to 350 degrees. 
Have ingredients at room temp. 

1. Cream butter and shortening together using a mixer. Add sugar, 1/2 cup at a time, allowing to incorporate into butter. Then add eggs one at a time, mixing just until incorporated before adding the next. Stop mixing immediately after egg is mixed in/you see no more yellow from the yolk. 

2. Mix together the flour, salt, and baking powder. Gradually add the flour to the mixing bowl a little bit at a time, alternating with the milk. Add a bit of flour, mix, add a bit of milk, mix, etc. when you run out of milk, use the grapefruit juice. End with the flour.  Mix in the vanilla. 

3. Toss the raspberries in a bowl with a tsp of baking powder. This will keep them from sinking. Grease and flour your pan of choice. Pour in a layer of batter, and then toss in a handful of raspberries, keeping them away from the edges of the pan. Add another layer of batter, making sure to cover raspberries. Throw another handful of raspberries on top, trying to place in different areas where last raspberries fell. Layer with batter, covering raspberries. Repeat until your out of batter/raspberries. Make sure there are no raspberries visible, they should all be covered with batter. 

4. Bake 1 to 1 1/2 hours, until a toothpick inserted comes out clean (only took 1 hour for me but I'm at a higher altitude, lower altitudes will take longer). 

5. Let cool completely on a wire rack before slicing. Enjoy! 

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