Winter Grapefruit Bundt Cake

Tuesday evening I went to the Cinema Verde Film Festival downtown to see my friends in the short movie Florida Organic Growers made about the cash mob a few weeks ago. Part of the evening’s festivities was a potluck celebrating local produce, so I needed something that would be okay to sit out for a while with no refrigeration. Cake!

There are several cake-worthy local foods in season right now. Strawberries are the current darling, they’re everywhere. Sweet potatoes. Pumpkins are still here and there. And of course, citrus. Mmmm. Citrus.

And I just happen to have a whole basket of random oranges, tangerines and grapefruit from Henderson & Daughter Citrus lingering in the pantry.

Problem solved!

Winter Grapefruit Bundt Cake

modified slightly from this recipe, which can’t be anywhere near as good, since it’s made from those Texas grapefruits.

This recipe seems complicated but I promise, the extra steps are totally worth it. This cake is nice and light with no other flavorings to compete with that wonderful grapefruit scent.

1 1/2 c unbleached all purpose flour
1/2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
6 eggs, separated
2/3 c peanut or sunflower oil
2/3 c fresh-squeezed grapefruit juice
1 1/2 c demerara, evaporated cane juice, or any other unrefined sugar
2 tbl grapefruit peel, minced

Heat the oven to 350 and spray a Bundt pan with baking spray, or butter and flour carefully.

Pour one cup of the sugar in a mixing bowl and add the grapefruit peel. Rub the peel into the sugar with your fingers until the sugar is moist and the grapefruit smell is noticeable. Add the egg yolks, oil, and juice and beat until smooth. Then add the flour, baking powder and salt. Stir the dry ingredients in until fully incorporated.

Beat the egg whites on high with an electric beater  until they start to foam. Slowly add the remaining 1/2 c of demerara sugar. Beat until the egg whites make soft peaks when you lift the beaters out of the bowl.

Get a rubber spatula. Scoop about a half cup of the beaten egg white mixture into the batter. Slowly fold the beaten egg whites into the batter, folding until you can no longer see streaks. Then fold the rest of the egg whites into the batter a little at a time until it’s completely incorporated. Immediately scrape the batter into the bundt pan and place in the oven.

Bake for 40 minutes. The cake’s done when a skewer inserted into the middle comes out clean. Let cool in the pan for 10 minutes, then carefully turn onto a plate and let cool all the way before slicing.

I’m not a fan of icing so I served it with just a sprinkling of powdered sugar.