Grapefruit Blackberry Bundt Cake – Citrus and blackberry combine in a cake that is as moist and flavorful as it is beautiful.
This year my daughter invited her friends over for a Land Before Time New Years party. Land Before Time was one my kids’ favorite cartoons but that was 8 years ago.
I’m not sure how many college students showed up but it seemed like a pretty full house. They all brought box macaroni and cheese and sodas. I provided chips, queso, and desserts so there was a lot of food. About half the kids spent the night.
I bought some large Texas ruby grapefruit and blackberries for breakfast. I figured it would be an easy breakfast to make and clean up. Instead of eating in, the kids all went out for breakfast at a pancake place. So I had lots of grapefruit and blackberries to use up.
I also had a bottle of Pimm’s Blackberry Elderflower liquor so I decided to convert a rum cake recipe into this grapefruit blackberry bundt cake.
There’s no alcohol in the cake. You can substitute 1/2 cup fresh blackberries for the Pimm’s in the glaze if you want an alcohol-free cake.
The grapefruit and blackberries really complement each other. The glaze makes this cake melt-in-your mouth moist.
You can serve grapefruit blackberry bundt cake with some whipped cream and additional fresh berries or just dust lightly with powdered sugar.
I’ve gotten a lot of inquiries on Facebook about the pan. It’s a Nordicware 70th Anniversary Crown Bundt Pan. I purchased mine at Sur La Table but as of this post it’s cheaper on Amazon.
Yield: 1 cake
Grapefruit Blackberry Bundt Cake
Prep Time25 minutes
Cook Time1 hour15 minutes
Additional Time8 hours
Total Time9 hours40 minutes
1 ½ cups sugar
½ cup unsalted butter, softened
½ cup vegetable oil
½ cup milk
4 large eggs
¼ cup grapefruit zest
½ cup instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
2 cups All-Purpose Flour
½ cup grapefruit juice
¾ - 1 cup fresh blackberries
Blackberry soaking syrup
8 tablespoons (½ cup) unsalted butter
¼ cup water
¼ cup grapefruit juice
1 cup sugar
¼ teaspoon salt
Preheat oven to 325°F. Grease and flour a 10-12 cup Bundt pan.
Cream butter and sugar together until smooth. Mix in eggs, milk and vegetable oil.
Add grapefruit zest, pudding mix, baking powder, and salt and mix until blended.
Add flour and grapefruit juice. Mix until blended then beat at medium speed for 2 minutes, scraping sides of bowl. Gently fold in fresh blackberries
Pour the batter into the prepared pan and spread level with a spatula.
Bake the cake for 45 to 55 minutes. When done, the cake will test clean on a cake tester.
Leave the cake in the pan to cool slightly while you make the soaking syrup.
In a medium-sized saucepan combine the syrup ingredients, except liquor. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and cool with a lid on the pan. Then add the liquor. If substituting fresh blackberries for the liquor, put them in the pot at the beginning and smash them as they cook.
Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, place it in the oven, turn the oven to 350°F, and warm for 5 to 10 minutes, to soften the syrup. Remove from the oven, and tip the cake onto the serving plate.
Serve with hot coffee or tea.
Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.