Imagine a dessert that's not just a cake, but a culinary adventure that transforms ordinary grapefruit into an extraordinary edible masterpiece. This unique Fruit Cake in Candied Grapefruit Shells is more than just a recipe—it's a conversation starter, a showstopper, and a delightful twist on traditional fruit cake that will have your guests asking, "How did you even come up with this?" Prepare to embark on a baking journey that combines the zesty charm of grapefruit with the rich, comforting embrace of a classic fruit cake.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: International
Serves: 8 servings
Ingredients
- 2 cups mixed dried fruit
- 1 cup candied grapefruit peel
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts
Instructions
- Prepare the grapefruit shells by carefully cutting grapefruits in half and removing the flesh, leaving a clean, intact shell. Blanch the shells in boiling water three times to remove bitterness, then dry thoroughly.
- Preheat the oven to 350°F (175°C). Cream together butter and sugar in a large mixing bowl until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together flour and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the mixed dried fruit, candied grapefruit peel, chopped walnuts, and vanilla extract until evenly distributed throughout the batter.
- Prepare the grapefruit shells by lightly greasing them with butter. Carefully spoon the fruit cake batter into each grapefruit shell, filling them about 3/4 full.
- Place the filled grapefruit shells on a baking sheet and bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean.
- Remove from the oven and let cool in the grapefruit shells for 15 minutes. Carefully transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving. Best served at room temperature.
- Store in an airtight container in a cool, dry place. The fruit cakes can be kept for up to 5 days and will maintain their moisture and flavor.
Tips
- Choose ripe, thick-skinned grapefruits for the best shell results. Thinner skins might become too fragile during blanching.
- When blanching grapefruit shells, change the water each time to ensure all bitterness is removed completely.
- For extra moisture, you can soak the dried fruits in rum or orange liqueur for a few hours before adding them to the batter.
- Use room temperature eggs and butter for smoother batter integration and better cake texture.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender.
- If the grapefruit shells start browning too quickly while baking, cover them loosely with aluminum foil.
- For a more decorative finish, consider using a piping bag to fill the grapefruit shells for more precise and elegant results.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
