Reviewed: Apr. 6, 2012

I am so surprised that there isn't a photo with this recipe. This recipe is great and tastes wonderful. I made it for my daughter because she loves grapefruit. I added a grapefruit curd and grapefruit butter cream in between the layers topping it with fresh sturdy whipped cream. Wonderful.

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1 user found this review helpful

Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Jan. 10, 2011

Used all grapefruit juice instead of milk, added lots of zest and a bit of lemon too. Top this cake with lemon cream cheese frosting and you won't want to share it with anyone else ;)

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3 users found this review helpful

Reviewer:

hmralowicz

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Apr. 22, 2010

A beautiful cake, with rave reviews from all who tasted it. I made this cake yesterday, adding all juice instead of milk, rind from one grapefruit and the flesh chopped up into cake mixture, then cooking it in a bundt pan. I then poked holes in the top and glazed it with icing sugar and juice. It was such a success that now I'm going to attempt cupcakes the same way today!!

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16 users found this review helpful

Reviewer:

Ruthiey

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

Reviewed: Jan. 3, 2010

I thought it was a good basic cake recipe. I when the cake cooled I poured grapefruit and fresh OJ on top of the cake, I think a great consistency and a awesome flavor.

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3 users found this review helpful

Reviewer:

Sami K

Reviewed: Dec. 29, 2009

I tried the recipe 12/29/2009. I followed the suggestions that said to add extra grapefuit juice and icing. But I also added a bit of cinnamon sugar and nutmeg. I didn't have cake flour so I used regular flour and it made more than what my bundt pan would hold, so I made a small pan to go with it. I made it with my niece and nephews, they enjoyed making it with me and it turned out great. My husband even said it was tasty as well. A great recipe to add to the collection and get rid of grapefruit :o)!

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6 users found this review helpful

Reviewer:

littlemrsmuffin

Reviewed: Aug. 27, 2009

Good when you make a few changes. I had several fresh grapefruit I needed to use up so I used my juicer and added all grapefruit juice and no milk. I also put in about half a grapefruit finely diced into the batter. It added the perfect tangy kick and really tasted like grapefruit. I also made a glaze of powdered sugar and grapefruit juice to drizzle over it. Made a flavorful cake with the changes!

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50 users found this review helpful

Reviewer:

ZvilleMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Mar. 27, 2009

This is a wonderful recipe, but it needs cream cheese frosting. I added 3 tbsp of grapefruit juice and 1 tsp of grapefruit zest to frosting. I put crushed grapefruit between layers.

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12 users found this review helpful

Reviewer:

dfb123

Reviewed: Nov. 30, 2008

I thought this was a good cake but laked in flavor. So to spice it up I made a glaze to go over it. To make the glaze mix some grapefruit juice and powder sugar.

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5 users found this review helpful

Reviewer:

cjpalagi

Reviewed: Dec. 24, 2007

A really good way to use up grapefruit. I added some extra juice and rind after reading the other reviews and gave it a cream cheese icing and it was great!

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8 users found this review helpful

Reviewer:

kerrykerry

Cooking Level: Intermediate

Home Town: Rotorua, Bay Of Plenty, New Zealand

Reviewed: Jul. 13, 2007

The cake was good, although I agree with the other reviewer, it was kind of bland. It definitely needed to be iced. I made a simple icing from powdered sugar, a little butter, and fresh grapefruit juice -- with the icing, it was pretty yummy. It was also very crumbly, perhaps because I had to substitute for cake flour (1 cup cake flour = 2 Tb cornstarch in a cup measure - then fill to 1 cup level with regular flour). I made it in a bundt pan & it took about 50-60 minutes.

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9 users found this review helpful