spiced grapefruit upside-down cake
 
recipe by : cooking with sunshine - the sunkist kitchens 
serving size : 8 preparation time :0:00 
categories : cakes 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 cup  butter or margarine (see note)
1/2 cup  firmly packed light brown sugar
1   grapefruit -- peeled, cut into 6
  cartwheel slices & well-drained
  walnut halves (about 18)
1 package  poundcake mix -- (16 ounce)
2   eggs
  milk or water
1 tsp  ground cinnamon
1 tsp  ground cloves
  grated peel of 1 grapefruit (yellow part
  only
  whipped topping
1 cup  whipping cream
2 Tbsp  powdered sugar
  grated peel of 1/2 grapefruit (yellow part
  only
 
to make the cake melt the butter in a 9-inch-square baking pan while the 
oven is 
preheating to 325 degrees. carefully remove the hot baking pan from oven; 
sprinkle the brown sugar evenly over the melted butter. arrange the 
grapefruit 
slices and walnut halves over the brown sugar. 
in a large bowl, prepare the poundcake mix with the eggs and milk or 
water, following the package directions and adding the cinnamon and 
cloves. 
stir in the grapefruit peel. pour the batter over the grapefruit. bake 
for 
50 to 55 minutes, or until a toothpick inserted in the center comes out 
clean. 
run a knife around the sides of the pan; remove the cake by inverting 
it onto a serving plate. serve warm or cool with topping. 
to make the topping 
in a bowl, whip the cream with the powdered sugar. stir in the grapefruit 
peel; chill for 10 to 15 minutes. 
note: use real butter or stick margarine that's at least 80% fat. do not 
substitute reduced-fat spreads; their higher water content often yields 
less-satisfactory results. 
makes 8 to 9 servings 
 
source: http://www.recipesource.com/desserts/cakes/28/rec2894.html 
 
 
 
 
 
 
(ID: 75403) Mirror: rec.food.recipes: Thu, Dec 2, 2004


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