Grapefruit-Pecan Sheet Cake

By charlotteh371

Ingredients

• CAKE
• 1 Ruby Red grapefruit
• 1 cup butter, melted $
• 2 cups all-purpose flour, sifted
• 2 cups granulated sugar $
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 cup coarsely chopped toasted pecans
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten $
• 1 teaspoon vanilla extract
• Shortening
• FROSTING
• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened $
• 1 teaspoon vanilla extract
• 1 (16-oz.) package powdered sugar

Preparation

Step 1

Prepare Cake: Grate zest from grapefruit to equal 3 Tbsp. Cut grapefruit in half, and squeeze juice to equal 10 Tbsp.
2. Preheat oven to 375°. Stir together melted butter, 1/2 cup grapefruit juice, and 1/2 cup water in a small bowl.
3. Stir together flour and next 4 ingredients in a large bowl. Stir in pecans, next 3 ingredients, 2 Tbsp. zest, and butter mixture until smooth. Pour batter into a greased (with shortening) and floured 13- x 9-inch pan.
4. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 1 hour.
5. Prepare Frosting: Beat cream cheese and softened butter at medium speed with an electric mixer 1 to 2 minutes or until creamy. Add vanilla and remaining 2 Tbsp. grapefruit juice and 1 Tbsp. zest, and beat until blended. Gradually add powdered sugar, beating at low speed until blended. Spread frosting over top of cooled cake.