it's safe to say.

i am in a grapefruit phase. to the point where i have started referring to casey's dog as pamplemousse (or maybe that's because i bathed him in the delicious grapefruit soap). but i am eating grapefruits like they are going out of style, or probably more like i live in california or florida, like they are here, growing in my backyard. 

they are not.

but i was thumbing through the baked cookbook (they actually have 3 books now), looking for something delicious to take to book club. they have what seems to be a delicious orange olive oil bundt.  and i was thinking about adapting it to grapefruit instead. naturally. 

but then! i opened the smitten kitchen book. and there it was:  the grapefruit olive oil cake.

 done. i made it. it was the best thing ever. to the point where casey said it tasted like candy (in a good way). and my friend megan called it a "fruit loaf," because she's given up pastries and confections for lent and wanted to eat it.

i feel like you should own this book, and i am not going to transcribe the recipe. but it involves putting grapefruit rind in the dough, injecting a grapefruit syrup mixture into the top of the loaf, and coating the cake with a grapefruit-powdered sugar frosting. i was so excited about it all that i put mine on too early and so it's not so white (see below).

do it. do it now.