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.
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).