Grapefruit-Pecan Sheet Cake
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
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.
How to Make It
Step 1
Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.
Step 2
Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.
Step 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.
Step 4
Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.
Step 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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tylerkirks's Review
The previous review must have been meant for the chipotle sandwiches! Confusing!!!
The cake is outstanding - but I reduced the powdered sugar in the frosting to two cups - it was getting entirely too sweet.
I will certainly make this again.
TSKnoxville2's Review
Recipe is very good... but too hot for most guests. I loved it, but the heat lingered too long. I would recommend either cutting the amount of chipotle peppers by half OR doing something else to reduce the heat. On a second day of eating reheated dish, I mixed one tsp of smooth peanut butter with 3 Tbsps of half-and-half.. and poured it over and under two servings of the dish. It came out a bit milder but still with heat.
JoanieA's Review
N/A
albecl's Review