Grapefruit Blackberry Bundt Cake – Citrus and blackberry combine in a cake that is as moist and flavorful as it is beautiful.
My friend Billie’s birthday is December 31. She always holds a party to celebrate her birthday and New Year’s Eve together. Since her son and my son are about the same age and have similar interests, her parties are a fun time for the kids as well.
Billie is Greek so she always makes Greek food and Black eyed peas (a Texas New Year’s tradition). Billie moved out of town a few years ago so this year my daughter invited her friends over for a Land Before Time party. Land Before Time was one my kids’ favorite cartoons but that was 8 years ago.
I’m not sure how many college students showed up but it seemed like a pretty full house. They all brought box macaroni and cheese and sodas. I provided chips, queso, and desserts so there was a lot of food. About half the kids spent the night.
I bought some large Texas ruby grapefruit and blackberries for breakfast. I figured it would be an easy breakfast to make and clean up. Instead of eating in, the kids all went out for breakfast at a pancake place. So I had lots of grapefruit and blackberries to use up.
I also had a bottle of Pimm’s Blackberry Elderflower liquor so I decided to convert a rum cake recipe into this grapefruit blackberry bundt cake. There’s no alcohol in the cake. You can substitute 1/2 cup fresh blackberries for the Pimm’s in the glaze if you want an alcohol-free cake.
The grapefruit and blackberries really complement each other. The glaze makes this cake melt-in-your mouth moist. You can serve grapefruit blackberry bundt cake with some whipped cream and additional fresh berries or just dust lightly with powdered sugar.
Blackberry soaking syrup