Ace's Ruby Red Grapefruit and Orange Cake by Melissa Winner

Ingredients

CAKE

• Baker's Joy or nonstick baking spray with flour, as needed (or use Pan Release, Professional Pan Coating (Better Than Pam Spray!) #78579)
• 2 1/2 cups flour, sifted
• 2 cups white sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 3 eggs
• 1 cup canola oil
• 1 banana, smashed
• 1/2 cup ruby red grapefruit juice, freshly squeezed
• 1/2 cup orange juice, freshly squeezed
• 12 ounces sour cream
• 2 tablespoons orange zest
• 1 teaspoon grapefruit zest

GRAPEFRUIT-ORANGE GLAZE

• 1/4 cup grapefruit juice
• 2 cups confectioners' sugar
• 1 tablespoon orange zest
• 1 tablespoon grapefruit zest
• 1/4 cup pecans, finely chopped

Directions

1. 1

   PREPARE BUNDT CAKE:.

2. 2

   Preheat oven to 350 degrees Fahrenheit. Spray a large Bundt pan or 10-inch tube pan with nonstick baking spray with flour like Baker's Joy, or use Recipe #78579.

3. 3

   Sift together flour, sugar, baking powder, baking soda and salt.

4. 4

   Then put mixture into a stand mixer add eggs, and mix until combined.

5. 5

   Then add oil; mix until blended.

6. 6

   Next add grapefruit juice, orange juice, and banana, and mix until smooth and creamy.

7. 7

   Add sour cream and zests; just mix until combined and smooth.

8. 8

   Put cake batter into the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.

9. 9

   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.

10. 10

    PREPARE GLAZE:.

11. 11

    Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time.

12. 12

    Stir in zest and pecans.

13. 13

    Pour glaze on partially cooled cake.

14. 14

    Let cool about 1 hour and serve.