Ingredients

2 C. flour
1 1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 C. oil
6 eggs, separated
3 tsp. grated grapefruit peel
2/3 C. grapefruit juice
1/4 tsp. cream of tartar
Glaze
2 C. powder sugar; sifted
3 tsp. grapefruit peel; grated
1 tsp. vanilla
3 Tbsp. grapefruit juice

Cooking Instructions

In a small mixer bowl, stir together flour, sugar, baking powder and salt. Make a well in the center; in order, add oil, egg yolks, peel and juice. Beat smooth with an electric mixer. Wash beaters, and in a large bowl, beat egg whites with cream of tartar until stiff. Gradually pour flour mixture (it will be stiff) in a thin stream over surface, and fold in gently. Bake in a 10 inch ungreased tube pan for 55 minutes at 350 or until when lightly touched with the finger, the cake springs back. Invert. Cool completely. Loosen edges, and remove to a cake plate. Glaze: Mix all ingredients together, using enough grapefruit juice to make it spread easily, and drizzle down the sides when spread on top of the cake.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)