- Two cups pitted tart cherries, fresh or frozen
- One cup of lemon juice (This was about five large lemons for me)
- One cup of sugar (or a cup-for-cup substitute), to taste
- Eight cups of water
Combine the flour, baking powder and all but a dash of the salt in a bowl. Cream the butter, sugar and cream cheese with a mixer in a large bowl, then add the eggs, oil, grapefruit rind and vanilla in that order.
Add half the dry ingredients to this mixture carefully, then half the milk. Repeat that process with the other half of both, finishing with the milk. Be careful not to overbeat the batter.
Spoon the batter into a greased 10 inch tube pan and bake at 325 for an hour and ten minutes, or until a toothpick inserted comes out "with moist crumbs clinging."
Allow the cake to cool for ten minutes in the pan, then tip it over onto a wire rack and allow it to finish cooling there.
To make the glaze, heat the grapefruit juice to a boil in a saucepan over medium-high heat. Allow it to cook this way until about a third of the liquid has boiled off, then put it in the fridge to cool. Once it's cooled about 10-15 minutes, stir in the powdered sugar and the dash of salt from earlier. Drizzle this mixture over the cake and serve.
At the moment, this is a blog with my favorite recipes. I'm creating it as a digital alternative to making an actual recipe book, but perhaps you'll enjoy it too.