1 Ruby Red grapefruit
8 ounces unsalted butter
1 cup sugar
4 eggs
1 cup self-rising flour
1 teaspoon vanilla
1 tablespoon grapefruit zest
1 to 2 tablespoons milk
Drizzle:
Juice and zest of 1 Ruby Red grapefruit
1¾ cup sugar
Sweetened whipped cream and zest for garnish (optional)
Preheat oven to 355 degrees. Grease a loaf pan with butter and line bottom with parchment paper. Using a sharp knife slice top and bottom of grapefruit. Slice into 1-inch slices. Using the sharp knife, remove skin and white pith from each slice and any seeds. Lay slices on bottom of pan, overlapping if necessary. In bowl of an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing after each addition. Whisk in flour, vanilla, grapefruit zest, and milk. Pour batter into prepared pan and smooth batter with back of a spoon. Place pan in oven and bake for 1 hour or until a toothpick inserted into the center comes out clean. Place pan on a cooling rack, grapefruit side up. Meanwhile add juice, half of zest, and sugar to a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 4 to 5 minutes. Let cool slightly then brush syrup over cake. Let cake cool completely. When ready to serve, slice cake and top with a dollop of whipped cream and sprinkle with zest.
Yield: 8 servings
