Cuisinart CCJ-100 manual Large eggs Cup plain non-fat or lowfat yogurt, Pink Grapefruit Cake

PINK GRAPEFRUIT CAKE

Similar to a pound cake. After baking, fresh grapefruit syrup is poured over the warm cake, and when cool, cake is finished with a grapefruit glaze.

Makes 16 – 20 servings

3cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt

Zest of 1 medium grapefruit, finely chopped

3 cups granulated sugar, divided

1cup unsalted butter, cut in 1-inch pieces, at room temperature

6 large eggs

1cup plain non-fat or lowfat yogurt

1teaspoon almond extract 1/2 teaspoon vanilla extract

3/4 cup fresh pink grapefruit juice, divided

2 cups powdered sugar

Preheat the oven to 350°F. Butter and flour a 10-inch tube or Bundt pan. Place the flour, baking soda and salt in a medi- um bowl and stir to blend; reserve.

Place the zest, 2-1/2 cups of the granulat- ed sugar, and the butter in a large bowl. Using a Cuisinart® Hand Mixer, mix the sugar, butter and zest on low speed for

30 seconds to combine. Mix, using medi- um speed until creamed and light – about 3-1/2 to 4 minutes. Scrape the bowl. Add the eggs, yogurt, and extracts; mix on low speed until well blended, about 1 minute. Scrape the bowl. Add the dry ingredients and mix on low speed for 30 seconds.

Scrape the bowl and mix until completely blended, about 30 to 40 seconds. Transfer the batter to the prepared pan and spread evenly. Bake in the preheated 350° F oven until a tester inserted in the center comes out clean, 65 to 75 minutes. While the cake is in the oven, prepare the syrup by combining 1/2 cup of the grapefruit juice with the remaining 1/2 cup

of granulated sugar in a small saucepan. Cook over medium heat until the sugar is dissolved, 3 to 5 minutes; keep warm and reserve.

Cool cake in pan on a rack for 5 minutes, then turn out onto the rack; wash and dry the pan. Prick the top and sides of the cake with a cake tester and return it to the pan. Prick the bottom of the cake with the cake tester. Pour the warm grapefruit syrup slowly over the cake, allowing the cake to absorb the syrup. When the syrup has been absorbed, turn the cake out onto the rack to cool completely.

Combine the powdered sugar with the remaining grapefruit juice and stir until blended and smooth. Drizzle the pink grapefruit glaze over the cooled cake. Let rest 30 minutes before cutting.

Nutritional information per serving:

Calories 344 (28% from fat) • carb. 58g • pro 5g fat 11g • sat. fat 6g • chol. 89mg • sod. 116mg calc. 37mg • Vit. C 4mg (6%DV) • fiber 1g

LEMON PUDDING CAKES

This dessert magically becomes 2 layers

–pudding topped with a sponge cake when baked.

Makes 8 servings.

Cooking spray

4 large egg whites

1/4 teaspoon cream of tartar Zest of 1 lemon, finely chopped

1cup granulated sugar

2tablespoons unsalted butter, at room temperature

1/3 cup freshly squeezed lemon juice 1-1/2 cups whole milk

3large egg yolks

4tablespoons all-purpose flour

1/8 teaspoon salt powdered sugar

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