Cuisinart SM-CJ Instruction/Recipe Booklet page 9

Place 2½ cups of the granulated sugar,
butter, and zest in the Cuisinart™
mixing bowl. Insert the flat mixing
paddle and mix the sugar, butter and
zest on speed 1 for 30 seconds to
combine. Increase to speed 7 and
mix until creamed and light – about 3
minutes, stopping to scrape the bowl
and paddle after 1½ minutes. Add
the eggs, yogurt, extracts and food
coloring (if using). Mix on speed 3 until
well blended for 1 minute – mixture
may look curdled in appearance;
this is normal. Scrape the mixing
bowl and paddle. Sprinkle half the
dry ingredients over the top of the
creamed mixture and mix using speed
1 until just combined. Scrape the bowl
and paddle. Sprinkle the remaining dry
ingredients over the top and mix on
speed 1 for 30 to 40 seconds. Scrape
the bowl and mix until completely
blended on speed 1, about 30 to 40
seconds longer. Transfer the batter to
the prepared pan and spread evenly.
Bake in the preheated 350°F oven until
a tester inserted in the center comes
out clean, 60 to 65 minutes.
While the cake is in the oven, prepare
the syrup by combining ¾ cup of the
grapefruit juice with the remaining ¾
cup of granulated sugar in a small
saucepan. Cook over medium heat
until the sugar is dissolved, 3 to 5
minutes; keep warm and reserve.
Cool cake in pan on a rack for 5
minutes, then turn out onto the rack;
wash and dry the pan. Prick the top
and sides of the cake with a cake
tester and return it to the pan. Prick
the bottom of the cake with the cake
tester. Pour the warm grapefruit syrup
slowly over the cake, allowing the cake
to absorb the syrup. When the syrup
has been absorbed, turn the cake out
onto the rack to cool completely.
Place the powdered sugar with the
remaining ¼ cup grapefruit juice in
the Cuisinart™ mixing bowl. Insert the
whisk. Mix on speed 2 until blended
and smooth. Slowly drizzle the pink
grapefruit glaze over the cooled cake.
Let rest 30 minutes for glaze to set
before cutting.
Citrus Mint Iced Tea
Perfect for a hot summer day.
Makes 2 quarts
3 cups boiling water
4 English Breakfast or
Darjeeling tea bags
12 fresh mint leaves
½ -1 cup sugar, to taste
1 cup fresh orange juice
¼ cup fresh lemon juice
4 cups water
Pour boiling water over tea bags and
mint; let steep 5 minutes. Remove
and discard tea bags and mint leaves.
Add sugar and stir until dissolved.
Stir in juices and water. If not serving
immediately, refrigerate until ready to
serve. Serve over ice.
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