Ruby Grapefruit Tea Cake

• 8 tbsp (1 stick) butter, at room temperature
• 3/4 cup granulated sugar
• 2 None eggs
• 1 None ruby grapefruit, peel grated
• 1 1/2 cups self-rising flour
• 3/4 cup ruby grapefruit juice
• None None Candied grapefruit peel, to garnish (optional)
• None None FOR THE GRAPEFRUIT ICING
• 2 cups powdered sugar, sifted
• 1/4 cup ruby grapefruit juice, warmed
• 1 tsp butter, melted

1. Preheat the oven to 375u0b0F. Grease and flour an 8-inch ring pan or Bundt pan.
2. Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Add grapefruit peel. Fold in flour and grapefruit juice alternately, beginning and ending with flour. Pour into prepared pan.
3. Bake for 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4. For the icing, mix all ingredients in a medium bowl. Spread over cake. Garnish with candied grapefruit peel, if desired.

butter, sugar, eggs, ruby grapefruit, flour, ruby grapefruit juice, candied grapefruit peel, icing, powdered sugar, ruby grapefruit juice, butter

Taken from recipes-plus.com/api/v2.0/recipes/30644 (may not work)