Texas Ruby Red Grapefruit Cake with a Hint of Mint

Growing up in the Rio Grande Valley we were blessed to have an abundance of fresh fruit
and vegetables. In our yard we had grapefruit, orange, lime and tangerine trees, plus a peach and many pecan trees. My dad would squeeze OJ for us and my mom made grapefruit wine. This cake is adapted from Gourmet Magazine's Citrus Chiffon Cake. It's moist and light with subtle flavors of both the grapefruit and mint.

Serves 10-12

• 2cups cake flour
• 1 1/2cups granulated sugar, divided
• 2teaspoons baking powder
• 1/2teaspoon salt
• 6eggs, separated
• 2/3cup canola oil
• 2/3 cup, plus 1 tablespoonfresh grapefruit juice, divided
• 2teaspoons lemon zest
• 2teaspoons vanilla
• 1teaspoon cream of tartar
• 1 1/2cups powdered sugar
• 1teaspoon fresh mint, minced

1. Preheat the oven to 350 degrees. Butter and flour a 10 inch bundt pan. Set aside.
2. In a large bowl, sift together flour, 1 cup granulated sugar, baking powder and salt. Set aside.
3. In a small bowl, mix together egg yolks, oil, 2/3 cup grapefruit juice, lemon zest and vanilla. Mix this mixture into the flour mixture until smooth.
4. In yet another large bowl, beat the egg whites with the cream of tartar until it forms soft peaks. Gradually add the remaining 1/2 cup sugar one tablespoon at a time and beat until it forms stiff peaks.
5. Gently fold the egg whites into the cake batter and spoon it into the prepared cake pan.
6. Bake for 40-45 minutes or until golden and tester comes out clean. Let the cake cool in the pan for 10 minutes and then invert it onto the serving plate. Set aside to cool completely.
7. For the icing, combine the powdered sugar, 1 tablespoon grapefruit juice and mint. Add powdered sugar and/or juice to get the consistency you want. Drizzle the icing over the cooled cake and serve.

http://food52.com/recipes/11163-texas-ruby-red-grapefruit-cake-with-a-hint-of-mint