A Fruitcake I Guarantee You’ll Want to Eat
Don’t know what to do with that large, tart fruit in your food box? Make a fruit cake! Just one without all the raisins and mushy stuff. I promise people will come back for seconds, even if you’re gluten free like me, the yogurt adds a lightness that you won’t expect. Feel free to cut out any of the sugar mixtures that soak in the cake or go on top for the glaze to make it even healthier, but if you’re looking for something to impress guests, satisfy their sweet tooth, and only requires simple pantry baking items, definitely give this a try!
1 1/2 cups flour (gluten free for me)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup greek yogurt
1 1/3 cups sugar, divided
2 teaspoons grapefruit zest (1 grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
1/2 cup powdered sugar
1-2 tablespoons freshly squeezed grapefruit juice
- Preheat the oven to 350 degrees. Spray a loaf pan with baking spray.
- In a small bowl, mix flour, baking powder, and salt.
- In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all well incorporated.
- Pour the batter into the pan and bake for about 50 minutes, or until a cake tester inserted in the center of the loaf comes out clean.
- Cook the 1/3 cup grapefruit juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- After 50 minutes allow cake to cool in the pan for 10 minutes. -Carefully place on a baking rack over a sheet pan. While warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.
- Combine the ½ cup powdered sugar and 1-2 tbsp grapefruit juice to make glaze and drizzle over the cake.
Recipe found here if you’d like some fancier photos!