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Grapefruit Cake

1/4 lb. butter
1 cup sugar
6 egg yolks
1 tsp vanilla extract

1/2 tsp grated grapefruit rind
2 cups all-purpose flour
1 cut cornstarch
3 tsp baking powder
1/2 tsp salt
1/2 tsp grated nutmeg
1/3 cup honey
1 cup grapefruit juice

Cream the butter. Add sugar and cream it until it is dissolved in
the butter. Add egg yolks separately, beating after each addition,
plus vanilla and grated rinds. (do not use more than 1/2 tsp grated
rind because it is bitter if you do). Sift flour, cornstarch,
baking powder, salt and nutmeg together. Mix honey with grapefruit
juice. Add the dry ingredients and liquids to the butter mixture.
Mix only until the batter is smooth, then put it in a buttered
8-inch ring mold. The mold should be two thirds full. Bake the
cake in a preheated 375 degree oven for 45 minutes to 1 hour. Let
the cake cool for a few minutes, then invert it on a rack and let
it cool completely. If you like, ice it with icing sugar icing
made with grapefruit juice. Makes 12 pieces.


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