Grapefruit Poppy Seed Pound Cake

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This wonderful recipe can be found in The Perfect Egg By Teri Lynn Fisher & Jenny Park

The recipe can be found at page 151

Thanks to an unexpected burst of energy Monday evening I found myself in my kitchen cracking on to make this recipe for Grapefruit Poppy Seed Pound Cake.

You’ll be happy to know this recipe easy to follow. And its a delight for your taste buds.

Feast your eyes on the next photo to see how tasty this cake looks fresh from the oven.

Mere minutes from the oven

Before now, I’d never baked with grapefruits. Lemons, limes, apples, blueberries etc. had all crossed my counters. Grapefruit never.

My introduction to the mighty grapefruit happened in my early childhood. I may have been 7 or 8 years old. Each Christmas my maternal grandmother, Nan Moar, would send our family fresh grapefruits from Florida just before the start of the Holiday Season.

After we finished opening our Christmas stockings we’d head into the kitchen for breakfast, the first course – grapefruit. I remember being a little girl standing at the kitchen counter watching my Mom patiently pull the fruit away from the rind using a grapefruit spoon and knife. Just before serving Mom would top each of our portions with a generous sprinkle of granulated sugar.

Super Fine Sugar

What makes baking easier? Having all the ingredients. I lucked out big time as I even had a red grapefruit (it was going to be part of a fruit smoothie) and the super fine sugar.

Eggs, freshly squeezed grapefruit juice and rind, and unsalted butter.

You can see from the above photo the amount of juice extracted from one regular size red grapefruit as well as the amount of grated rind used.

I made one alteration to the recipe. And that was I opted not to add in poppy seeds. I’m just not a fan of them.

The loaf was moist and flavourful. Well worth the time making it.

Oven Ready!

Baking time was an hour and thirty minutes. Cooling time was just over an hour before wrapping it up.

The instructions called for the pan to be lined with parchment paper. That was too much fiddling around for me after a workday so I opted to grease the loaf pan with plain shortening. I had no difficulty removing the cooled down cake from the loaf.

Would I recommend this recipe? Definitely!

While it does produce a dense loaf (duh, its a pound cake) the natural heaviness of this delicious cake is well balanced by the abundant grapefruit flavour.

Confession: I’ve had this book on a shelf for the last two years!

Happy Baking!!!


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