1 ½ cup sugar
1 teaspoon finely grated grapefruit rind
½ teaspoon finely grated lemon rind
¾ cup butter
3 eggs
½ cup grapefruit juice
3 cups cake flour
¾ teaspoon salt
3 ½ teaspoon baking powder
¼ teaspoon soda
Place sugar, grated rinds and butter in mixing bowl; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine grapefruit juice and ½ cup water. Stir juice mixture into egg mixture. Sift cake flour with salt, baking powder and soda. Mix dry ingredients into juice mixture just enough at a time to blend. Mix after each addition lightly. Pour batter into two greased 9-inch layer cake pans. Bake at 375 degrees for 30 minutes or until cake is browned. Let cakes cool in pans for about 10 minutes; invert on wire racks. Cool.
Fluffy Grapefruit-Cheese Frosting
3 3-ounce packages cream cheese; softened
1 teaspoon butter, softened
4 teaspoon finely grated grapefruit
1 teaspoon finely grated lemon rind
1 teaspoon finely grated orange rind
¼ teaspoon vanilla
4 cups confectioners’ sugar
Sections from 2 grapefruit and 2 oranges
Cream cheese, butter, rinds and vanilla until fluffy. Beat in sugar, a little at a time, until fluffy and of spreading consistency. Spread thin layer of frosting between layers. Frost top and side of cake, swirling frosting. Garnish, alternating grapefruit and orange sections around top of cake and with clusters of fruit at base. Yield:8 servings.
Recipe from American Cooking