Grapefruit Bundt Cake

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Christmas is just around the corner and one of the things I love the most is to host this holiday in my home. This year will be a little different but I will make sure to have a great dessert and drinks. 

I like to set up a dessert table with different cookies, a couple of Bundt cakes and of course panettone which is an Italian bread that I love to eat since I was a kid. This year, I decided to create something with grapefruit and the result is amazing!

This Bundt cake is packed with grapefruit flavor: zest, fresh juice and Malfy Rosa which is an Italian gin that highlights fresh citrus, grapefruit and juniper. The glaze is the final touch for this delicious cake made with powdered sugar, fresh grapefruit juice and Malfy Rosa. 

And because a great cake deserves a good drink, I made a grapefruit spritzer, perfect to refresh yourself during the busy holidays. Made with Malfy Rosa, grapefruit juice and sparkling water. 

Visit Malfy website so you can check out all the flavors they have.

Let’s start with the recipe and don’t forget to visit my Instagram page because I just posted the video about this recipe.

Bundt Cake 

Yield one regular size Bundt Cake Pan 

For the cake 

2 and ½ cups all-purpose flour 

2 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon salt 

1 cup white granulated sugar 

Zest from one grapefruit 

2 large eggs at room temperature 

1 cup Greek yogurt 

½ cup vegetable oil 

¾ teaspoons vanilla extract 

1/2cup fresh grapefruit juice 

3 tablespoons Malfy Rosa 

For the glaze 

2 cups powdered sugar, sifted 

3 tablespoons Malfy Rosa 

2 tablespoons grapefruit juice 

Directions 

For the cake 

1.- Preheat oven to 350F. Grease and flour your pan. Set aside. 

2.- In small bowl mix: flour, baking soda, baking powder and salt. Set aside. 

3.- In a bigger bowl and using a mixer, combine sugar and zest, mix for 2 minutes. Add in eggs, yogurt and oil. Mix in medium speed for a minute. Add vanilla extract, grapefruit juice and Malfy Rosa. Mix well until everything is well combined. 

4.- Add dry ingredients into the wet ingredients and mix in low speed. Mix until you don’t see any dry ingredient left. Please, be sure to not overmix or you cake will be very dense. 

5.-Pour cake batter into your prepared pan and bake for about 40 minutes or until a cake tester or toothpick inserted in the middle come out clean. 

6.- Let the cake cool completely. 

For the glaze 

1.- Sift powdered sugar into a bowl. Add in juice and Malfy Rosa. Mix well with a spatula until smooth. If you think it needs more liquid, add more juice or gin. The icing should be thick. 

2.- Pour your glaze into a measurement cup and pour it on top of your cooled Bundt cake. 

3.- Let the glaze set for an hour. 

Slice and enjoy! 

Spritzer 

Yield 1 drink 

Ingredients 

2 ounces of Malfy Rosa  

1 ounce grapefruit juice 

Ice cubes 

A splash of sparkling water 

To decorate: thin grapefruit slices and fresh rosemary 

Directions 

1.- Add some ice to your glass and decorate the sides with thin grapefruit slices. 

2.- Add in Malfy Rosa, grapefruit juice and a splash of sparkling water. 

3.- Decorate with fresh rosemary. Serve immediately. 

Enjoy! 

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2 Comments

  1. I was wondering what size bundt pan did use for this cake? I only have a 12-cup bundt pan and I am afraid it may be too big. I can t wait to make this cake. It soundd delicious! I love grapefruit and very rarely find recipes that use it.

    1. Hi! I used a 12 cup Bundt pan. I hope you like the recipe! Happy Holidays!

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