Grapefruit Ginger Spice Cake

Quick confession: I am not a cake lover. I prefer my desserts in the form of cookies and pies. But I had been thinking about making a grapefruit spice cake for SO long. Like I couldn’t shake it. And instead of stuffing this idea down, I decided to go with it and see what happened.


Well I'm happy that I did! Because it is legit. It’s sweetened with coconut sugar so you get the benefits of those minerals along with a lower glycemic index. The cake is perfectly balanced, sweet but not too sweet. We ate it for dessert one night. We even had it for breakfast because I feel that great about the ingredients.


Bake it once...eat it twice girl.





Grapefruit Ginger Spice Cake


Ingredients: dry

2 cups sprouted spelt flour ( I believe you can sub for an all purpose gluten free flour here)

1 tsp ground ginger

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp pink salt

Zest from a whole grapefruit


Ingredients: wet

2 eggs

1 cup full fat plain yogurt

1 cup of coconut sugar

1/2 cup fresh squeezed grapefruit juice— (1 and a 1/2 grapefruits)

1/4 c whole grass fed milk

5.5 tablespoons of grass fed butter (melted and cooled)


Glaze

Juice from half a grapefruit

3/4 c of honey


Directions:

Preheat the oven to 350 degrees. In a large mixing bowl, mix all of the dry ingredients In another bowl, mix all the wet ingredients plus the coconut sugar. Pour the wet ingredients into the dry and mix with a spoon. Mix enough that it’s incorporated, but don’t over mix. It changes the texture of the cake.

Thoroughly grease your favorite bundt cake pan. I use olive oil or coconut oil. Pour the batter in and smooth it out. Bake in the middle rack of your oven and place the bundt pan directly on the rack.

Let the scent fill your home while it bakes for 20-30 minutes. Check by sticking a toothpick down the center, if it comes out clean...you are done!


While the cake is cooling, start making the glaze. I use a small sauce pan and heat the honey and grapefruit juice together. It will have the consistency of a syrup. When the cake is cooled, I get it out of the bundt pan and drizzle the glaze all over it. Drizzle slowly so that it absorbs into the cake and doesn't just run down.


Tips for getting it out of the bundt pan: Let it cool for 20 minutes. I like to bang the pan a few times on the counter to loosen it up. Use a plate to put on the bottom of the pan and flip it over. Give it a tiny shimmy and it should release easily.


Let me know if you make it and how it turns out!





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