My friends and family mean the world to me, and they are my biggest supporters in my business. They are the reason my business developed and has become what it is today. Hence my logo ‘Simply Sweet, Baking for Friends’!
It’s not often I get to see all of my friends, with busy schedules, growing families and distance to hold us back. But every few months we make time to plan a get together, and what’s better than a picnic in the park?
Planning a picnic is fun and easy, as long as everyone contributes to the meal. Have each person in charge of bringing one or two snacks and a game with them (I brought ‘pick-up sticks’). Add a blanket, a picnic kit of plates and cutlery and voila!!
I wanted to make a cake that was light and refreshing but didn’t want to make anything too elaborate as I’d have to carry it around. I ended up with the sweetest bundt cake made from fresh grapefruit! It was a big hit with the girls!! I brought little boxes with me for leftovers and everyone got an extra piece to take home.
Happy Picnicking !!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 1 bundt Cake 1x
- Category: Dessert
- 2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 2/3 cups granulated sugar
- 1 tablespoon grapefruit zest
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 3/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup grapefruit juice
- 2/3 cup granulated sugar
- 3/4 cup confectioners’ sugar
- 1 tablespoon plus 1 teaspoon grapefruit juice
- Preheat oven to 350 F.
- Grease a bundt pan with oil then dust with flour or a 9×5-inch loaf pan
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, rub the sugar and zest together with your fingertips until the sugar is moist and fragrant.
- Add the eggs to the bowl with the sugar mixture and beat on medium speed for about 3 minutes, or until the mixture is thick and the whisk leaves a trail.
- With the mixer running, add the milk, then the oil and finally the vanilla.
- With the mixer on low, add the dry ingredients, beating just until combined.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes, then rotate the pan and bake for another 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute.
- When you remove the cake from the oven, transfer to a wire rack (still in the pan). Immediately use a skewer to poke deep holes into the cake (about ¾-inch apart). Brush the cake with the syrup, pausing as necessary to allow it to soak in. Keep brushing the cake until you’ve used all of the syrup.
- Let the cake cool for 10 minutes after you’ve brushed it with the syrup, then turn it out onto the cooling rack. Allow to cool to room temperature.
- To make the glaze: In a medium bowl, stir the confectioners’ sugar and grapefruit juice together until the glaze is smooth – it should be thick but with a pourable consistency.
- Drizzle over the cake allowing the glaze to drip down the sides. Let the glaze set before serving.