This all sounds so wonderful. I have a question… okay, so you section all 3 grapefruit, where do you get “remaining pulp”? Will this be obvious when I make the cake? Sorry, I am feeling really dense.
Love everything about your blog.
Thanks, Susan! You are not being dense. In this case, you are not segmenting the grapefruit by simply separating the segments, you are actually cutting the segments out between the membranes that separate them. You end up with a bunch of pulp and membrane left over and that is what you are juicing. Watch this: http://tinyurl.com/m9lb3s
I made the grapefruit cake the other day. I thought the flavor was delicious, but was your cake on the dry side? I expected a really fluffy, moist cake with all the grapefruit juice in there, but it came out very dense… I think it’s one of those cakes that gets better as it sits with the icing, but I just wondered if you had the same experience? thanks!