Ingredients
OVEN-DRIED CITRUS SLICES:2 grapefruit slices2 orange slices1 teaspoon sugarCAKE:3/4 cup butter, softened1-1/2 cups sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon grated lemon zest3 cups cake flour3 teaspoons baking powder3/4 teaspoon salt1/4 teaspoon baking soda3/4 cup 2% milk1/2 cup white grapefruit juiceFROSTING:2 packages (8 ounces each) plus 3 ounces cream cheese, softened2 tablespoons butter, softened8 cups confectioners’ sugar2 tablespoons plus 2 teaspoons grated grapefruit zest2 teaspoons grated lemon zest2 teaspoons grated orange zest1/2 teaspoon vanilla extract
Preparation
Place grapefruit and orange slices on a greased and foil-lined baking sheet. Sprinkle with sugar. Bake at 170° for about 2 hours or until dried (fruit will be slightly tacky). Remove to wire racks. Let stand for 2-3 days or until completely dried.
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon zest; mix well. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and grapefruit juice. Beat just until combined.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 21-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, citrus zests and vanilla; beat until smooth.
Cut each cake horizontally into two layers. Spread frosting between layers and over top and sides of cake. Garnish with citrus slices.
