3 January, 2016
Grapefruit & cranberry loaf cake
I love citrus cakes specially when there is a tangy syrup to soak the cake with. They are so light and moist with a lot of citrus flavour infused. I prefer them for dessert with some more syrup to pour over or with a scoop of ice cream.
This recipe is for a grapefruit syrup cake. Grapefruit has a unique colour and flavour with a subtle bitterness which makes it stand out from other citrus fruits. The grated zest is used in the cake to get the pleasant aroma. Juices are used to make the syrup and the glaze. The syrup is the actual highlight of the recipe to me. It is the very reason why this is called a grapefruit cake. Glaze is optional. You can omit glaze completely or thin it out with more juice and use only a little.
Dried cranberries adds texture to the cake. I am quite surprised how well the two flavours marry so well. I’m softening the dried cranberries by washing them in hot water. Also giving them a rough chop, so they spread nice and even all over the batter without sinking down to the bottom.
The syrup should be poured while the cake is still warm, so most of it is absorbed. Cutting in to a warm syrup cake is difficult due to the soft crumb and it is important to let the cake cool completely.
These type of cakes are best eaten fresh, on the same day of making. They tend to get dry with time. But you can always make more syrup and pour over the cake, but keep in mind to use less sugar as the cake might end up being too sweet. The trick I use is warming it up in microwave. That brings the cake back to life and you can serve it warm with some ice cream without adding extra syrup.
This cake can be stored in an air tight container for up to two days or refrigerate for up to 4 days.
If you want to serve this cake as a dessert at a dinner party, the best method is to make the cake and syrup beforehand and assemble at the last minute. Reheat the cake in oven and pour the syrup over the cake before serving. Allow enough time for the cake to rest and absorb all the juices.
- 200g soft butter
- 2 eggs
- 3/4 cup caster sugar
- Zest of half a grapefruit
- 1 1/2 cups flour
- 1/4 tsp. baking soda
- 1/2 cup buttermilk (and some extra)
- 1/2 cup dried cranberries
- 1/2 tsp. vanilla
- 1/2 cup freshly squeezed grapefruit juice
- 1/2 cup sugar
- 2 tbsp. freshly squeezed grapefruit juice
- 1/2 cup icing sugar
- Preheat oven to 160 °C.
- Prepare a loaf tin lined with parchment paper.
- Wash the dried cranberries in hot water and drain and chop roughly.
- Make sure all ingredients are at room temperature.
- Mix and rub in the zest and the sugar together.
- Beat butter and sugar until fluffy.
- Add one egg at a time clearing after each addition. Add vanilla.
- Mix flour and baking soda in a separate bowl.
- Fold in flour and buttermilk at low speed of the mixer or by hand using a spatula.
- Finally fold in the cranberries.
- Pour in to the prepared tin and bake for an hour or until a skewer comes out clean.
- While the cake is baking, make the syrup.
- Combine grapefruit juice and sugar in a saucepan.
- Bring to boil and simmer for about a minute and set aside.
- Once the cake is out of oven, let cool in the cake tin for a few minutes.
- Prick holes in the cake with a skewer and pour the hot syrup slowly over the cake.
- Let cool completely.
- Make the glaze by combining, grapefruit juice and icing sugar.
- Pour over the cake and sprinkle some more dried cranberries if you like.
- Add syrup while the cake is still warm.