This is the way to use up all of those grapefruits you bought because you heard they will help you lose weight faster. But how many grapefruits do you really need to eat. I tried to eat one every day, I really did. Grapefruit for breakfast. Grapefruit for lunch. Grapefruit for dinner. “They” say(the famous health experts) grapefruit keeps you full so you don’t get full eating other stuff. I suppose it could be true, I pretty much was full of grapefruit. So I tired of the grapefruit and made something completely opposite and not on “their”diet.
Grapefruit poppy seed loaf sounded like a fantastic combination. It is one of those recipes you think to yourself “Gee this could be really great or maybe it won’t”. I wasn’t sure how the flavor of the cake would end up. It could have been sour or sweet. With grapefruits you really don’t know.
I found this recipe in an older and more well-worn copy of a Rachel Ray Magazine. I am not sure which one, as the page of the recipe separated itself from the magazine. I believe there was a whole section on what do to with all of the grapefruit you get sick of eating. I jest. This cake/bread was moist and delicious. When you take a bite, the flavor profile starts out really sweet, but as you chew it gets more sour. It is a beautiful cake as well. The recipe also calls for a grapefruit powdered sugar glaze, but I opted not to make that.
Grapefruit Poppy Seed Loaf
3 tablespoons poppy seeds
2 tablespoons grated grapefruit peel
1/2 cup grapefruit juice
1 1/2 teaspoons vanilla extract
1 2/3 cups granulated sugar
2 sticks butter, at room temperature
1/4 teaspoon salt
2 cups confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together the eggs,poppy seeds, grapefruit peel and vanilla.
In a small bowl, whisk together 1/3 cup granulated sugar and 1/4 cup grapefruit juice until the sugar is dissolved.
Using an electric mixer, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the remaining 1 1/3 cups granulated sugar and the salt on high speed. Make sure you scrape down the sides of the bowl so you get all of the creamy goodness. Beat until light and fluffy, 3 to 5 minutes.
Beat in the egg mixture a small amount at a time. Scrape down the sides of your bowl again and continue to mix for another 3 minutes.
Mix in the flour in 3 parts on low speed.
Pour into the prepared pan.
Bake until a toothpick inserted into the center comes out clean; 60 to 70 minutes.
Transfer the pan to a rack placed on a sheet of parchment paper, or wax paper. Using a skewer or long toothpick or even a fork, poke holes all over the cake and brush with half of the grapefruit/sugar mixture that you made earlier.
Let the cool another 10 minutes. Run a knife along the sides of the loaf to loosen it from the sides of the pan. Invert the loaf onto rack and continue brushing it with the remaining syrup. Turn loaf right side up and let cool completely. I would say an hour at least. I know when I make a cake it takes for ever to cool because I am so impatient to get to the next step.
When the cake is completely cool, whisk together the confectioners’ sugar and the remaining 1/4 cup of grapefruit juice. Drizzle over cake and let set before slicing.