GRAPEFRUIT PECAN SHEET CAKE

Grapefruit Pecan Cake
Nothing says easy entertaining quite like serving a classic sheet cake. We love this citrus riff on the Southern standy of Grapefruit-Pecan Sheet Cake.

CAKE
1 Ruby Red grapefruit
1 cup butter, melted
2 cups all-purpose flour, sifted
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup coarsely chopped toasted pecans
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Shortening

FROSTING
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 (16-oz.) package powdered sugar

How to Make It

Step 1

Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.

Step 2

Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.

Step 3

Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.

Step 4

Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.




Step 5



Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.