Bake 350
60 – 70 min
Use 2 greased and floured
Medium sized loaf pans or 1 large
In a medium bowl, whisk:
5 Large Eggs
3 Tbl Poppy Seeds
2 Tbl Grated Ruby Red Grapefruit Peel
1 1/2 tsp vanilla
In a small bowl, whisk:
1/3 cup granulated sugar
1/4 cup Ruby Red Grapefruit Juice (do not use store bought juice. Use the juice from the grapefruits you just grated).
Whisk until sugar is dissolved. Set aside for after the baking.
Using an electric mixer, beat:
2 sticks Butter (room temp) until creamy.
Gradually add to the butter:
1 1/3 cups granulated sugar
1/4 tsp salt
until light and fluffy. ( 3-5 min )
Gradually Beat in the Egg Mixture
Add 2 cups sifted cake flour
Pour into loaf pans and bake.
Place loaf on a cooling rack with something
underneath to catch syrup.
Using a skewer, poke deep holes into loaf.
Brush loaf ( or loaves ) with half of the
syrup mixture you made earlier.
Flip the loaf over and poke holes on the bottom.
brush on the remaining syrup mixture.
Turn right side up and let cool completely ( 1 hr )
Glaze:
Whisk together 2 cups powdered sugar and
1/4 cup fresh squeezed Ruby Red Grapefruit Juice.
Drizzle over loaf and let set before slicing.
* Do not use regular grapefruits for this recipe.
Must be Ruby Red *
The Tasty Palete 