Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (255 grams (9 ounces))
  • 1 teaspoon baking powder (4 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 1⅔ cups granulated sugar (333 grams)
  • 6 tablespoons unsalted butter (85 grams, room temperature (¾ stick))
  • 8 ounces cream cheese (227 grams, room temperature (1 brick))
  • 2 large eggs (100 grams, room temperature)
  • ¼ cup canola oil (50 grams)
  • 2 tablespoons pink grapefruit zest (12 grams, from ⅔ grapefruit)
  • ¼ cup fresh pink grapefruit juice (57 grams, from ¼ grapefruit)
  • ½ teaspoon pure vanilla extract (2 grams)
  • ¼ cup whole milk (57 grams, room temperature)
  • ½ cup fresh grapefruit juice (114 grams, from ½ grapefruit)
  • 1 tablespoon pink grapefruit zest (6 grams, from ⅓ grapefruit)
  • 2 tablespoons canola oil (25 grams)
  • 1 teaspoon ginger paste (6 grams)
  • ⅛ teaspoon kosher salt
  • 4 cups powdered sugar (452 grams)
  • ¼-½ cup candied ginger (46-92 grams)

Instruction

  • Adjust oven rack to middle position and preheat oven to 325°F. Spray a 10-inch Bundt or tube pan with nonstick baking spray. Set aside.
  • In a large bowl, whisk the flour, baking powder, and salt together; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter, and cream cheese together on HIGH until light and fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating on MEDIUM until incorporated after each addition.
  • Add the oil, zest, grapefruit juice and vanilla; beat until incorporated.
  • Alternately, beginning and ending with the milk, add the flour mixture and the milk. Beat just until incorporated after each addition.
  • Pour the batter into the prepared pan.
  • Bake at 325°F for 60-70 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  • Transfer the cake to a cooling rack, cool 10 minutes then invert cake onto the rack – turn cake upright. Cool completely.
  • While the cake cools, prepare the Ginger Grapefruit Glaze: In a medium bowl, whisk together juice, zest, oil, ginger paste, and salt. Add powdered sugar and whisk until creamy and smooth.
  • Drizzle the cooled cake with glaze and sprinkle evenly with the crystallized ginger.