Sunday, January 1, 2012

New Year and Grapefruit

by Lucy Arlington

Happy New Year to you all!

If you're like me, January 1st is like a fresh white page on which to create a better me. I make a list of goals and resolutions and begin the year with abundant optimism that I'll follow through on all of them. Of course, that
optimism falters now and then, and by December 31st, inevitably there are items not crossed off. But, the calendar turns to January and there is my fresh white page again.

Although my list varies from year to year, some items keep reappearing. The main one? To live healthier by eating better, exercising more and losing some weight. So when I was deciding what recipe to share with you today, that was in the back of my mind.

However, several weeks ago I baked a fantastic loaf that I know many of you will enjoy, and I had decided that it would be my next Cozy Cuisine recipe. So I was faced with a dilemma. How could I justify posting the recipe for this Grapefuit Poppy Seed loaf when I was supposed to curb sweets and baked goods from my diet?

And then I remembered my Aunt Helen. Whenever she wanted to lose a few pounds, she would eat an abundance of grapefruit. "Grapefruit helps you lose weight," she maintained. So there was my justification for this recipe. I hope you enjoy this unique twist on a lemon poppyseed loaf. It's delicious!

Are you making any resolutions for 2012?

Grapefruit Poppyseed Loaf
  • 5 large eggs, at room temperature
  • 5 tablespoons poppy seeds
  • 2 tablespoons grated grapefruit peel and 1/2 cup grapefruit juice
  • 1-1/2 teaspoons pure vanilla extract
  • 1-2/3 cups granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 teaspoon salt
  • 2 cups sifted cake flour
  • 2 cups confectioners' sugar
  1. Preheat the oven to 350°. Grease and flour a 5-by-9-inch loaf pan; line the bottom with parchment paper. In a medium bowl, whisk together the eggs, poppy seeds, grapefruit peel and vanilla.
  2. Grapefruit syrup: In a small bowl, whisk together 1/3 cup granulated sugar and 1/4 cup grapefruit juice until the sugar is dissolved.
  3. Using an electric mixer, beat the butter on medium speed until creamy, 30 seconds. Gradually beat in the remaining 11/3 cups granulated sugar and the salt on high speed, scraping down the sides, until light and fluffy, 3 to 5 minutes. Beat in the egg mixture, a bit at a time. Scrape down the sides; mix for 3 minutes. Mix in the flour in 3 parts on low speed. Scrape into the prepared pan.
  4. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a rack placed on a sheet of parchment paper. Using a skewer, poke holes into the loaf; brush with half of the grapefruit syrup. Let cool for 10 minutes.Run a knife around the sides to loosen, then invert onto the rack and brush with the remaining grapefruit syrup. Turn right side up and let cool completely, about 1 hour.
  5. Whisk together the confectioners’ sugar and the remaining 1/4 cup grapefruit juice. Drizzle over the cake and let set before slicing.

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