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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Grapefruit-Pecan Sheet Cake

Nothing says easy entertaining quite like serving a classic sheet cake. We love this citrus riff on the Southern standy of Grapefruit-Pecan Sheet Cake.

Southern Living MARCH 2014

  • Yield: Makes 10 to 12 servings
  • Hands-on:25 Minutes
  • Total:1 Hour, 45 Minutes

Ingredients

  • CAKE
  • 1 Ruby Red grapefruit
  • 1 cup butter, melted
  • 2 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup coarsely chopped toasted pecans
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Shortening
  • FROSTING
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (16-oz.) package powdered sugar

Preparation

1. Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.

2. Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.

3. Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.

4. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.

5. Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.

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Grapefruit-Pecan Sheet Cake recipe

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