Over the last week or two, I casually mentioned this grapefruit cake to a few people and honestly the reaction that I got across the board was a leery, tentative smile, as in "that sounds really disgusting, but I'm trying to be supportive of your excitement." And really, I can't say that I blame anyone for having that reaction. Baking with olive oil, regardless of the remaining ingredients, just sounds pretty gross, and I honestly was not convinced that it would actually taste good until this thing came out of the oven.
[grapefruit cake-in-a-box. this is what happens when your guy is
under the weather and you're staying for the day but you still
want to bake a cake.]
[splurged for the good olive oil. good to me, anyway:]
[grapefruit syrup absorption]
[my cake would have been slightly better had I not eaten half of this syrup with a spoon.]
[ready to slice]
This was so good that already there is none left! (And it wasn't just me who ate it!:) I personally feel that the cake could use even more grapefruit essence, so next time I won't have my "a spoon of syrup for the cake, a spoon for me" mentality, and might even make a bit extra. If you're looking for a new quick bread/pound cake recipe, this is a great one to try. Click here for a copy of the recipe, or buy the Smitten Kitchen cookbook as featured in Chelsey's post here!