White Chocolate Pound Cake with Candied Grapefruit and Grapefruit Caramel

December 14, 2015
This cake is rich and dense—perfect for cold weather. Serving it alongside the Candied Grapefruit and Grapefruit Caramel brightens up the citrus flavors, which make a nice contrast to the sweetness of the white chocolate.


Yield: 8 to 10 servings

6 oz (170 g) white chocolate chips
½ cup (118 g) heavy cream
4 eggs, separated
1 cup (230 g) or 2 sticks butter,
2 cups (383 g) sugar
1 cup (237 ml) buttermilk
1 tsp vanilla extract
1 ½ cups (187 g) flour
1 tsp baking soda
¼ tsp salt

Candied Grapefruit (see recipe below)
Grapefruit Caramel (see recipe below)

Preheat the oven to 350°F (177°C).

Using a double boiler, melt the white chocolate and heavy cream. Set aside.

Whip the egg whites in a KitchenAid stand mixer with the whisk attachment until stiff. Set aside.

Still using the stand mixer, but with the paddle attachment, cream the butter and sugar. Add the egg yolks, melted chocolate, buttermilk and vanilla extract until combined.

In a separate bowl, combine the flour, baking soda and salt. Add it to the wet mixture, in batches, until fully incorporated. Stir in about a third of the egg whites to lighten the batter, and then fold in the rest.

Add the batter into a greased and floured 9 x 5 inch (23 x 13 cm) loaf pan. Bake for 1 hour in the preheated oven, or until a toothpick comes out clean when inserted in the cake. Allow to cool on a rack for 15 minutes before inverting the pan to remove the cake.

Serve with Candied Grapefruit and Grapefruit Caramel.

Stored covered at room temperature for up to 2 days.

Candied Grapefruit
These are great little treats that can accompany any kind of dessert, or be served alongside coffee at the end of a meal. Blanching them several times helps to remove the bitterness from the rinds, and the end result is a sweet grapefruit candy without any tartness.

Yield: 8 to 10 servings

3 grapefruits
¾ cup (177 ml) water, plus more
10 cups (1.9 kg) sugar

Wash each grapefruit and cut in half. Juice the fruit and discard. Using a paring knife, remove what’s left from the inside of the grapefruit and discard. Slice the rind into ¼ inch (6 mm) slices and place in a small saucepan. Cover the rinds with water and bring to a boil. When the water begins boiling, remove from heat and strain out the water. Repeat this blanching process 4 more times.

When the rinds are all blanched, place 7 cups (1.3 kg) of sugar and ¾ cups (177 ml) of water into a saucepan and stir until the sugar is moistened. Add the grapefruit rinds and bring to a boil. Cook for 40 minutes, or until the rinds become translucent. Remove from heat and drain the syrup, making sure to save it. Allow the rinds to cool for about 4 to 5 minutes.

Place the remaining 3 cups (575 g) of sugar into a bowl and toss the rinds to thoroughly coat. Allow the rinds to sit on a cooling rack for about an hour before eating.

Grapefruit Caramel

This caramel is essentially the dessert version of sweet and sour sauce. It’s fantastic! The acidity in the grapefruit keeps any dessert you serve it with from being too sweet. Drizzle it over cakes or ice cream and call it a perfect end to the day.

Yield: 6 servings

4 cups (946 ml) fresh grapefruit juice
8 tbsp (115 g) butter
2 cups (383 g) sugar
1 cup (237 ml) heavy cream
1 tsp salt

In a medium saucepan over high heat, reduce the grapefruit juice to ½ cup (118 ml), about 15 minutes, and strain. Set aside. Meanwhile, heat the butter and sugar in a heavy saucepan over medium heat until lightly caramelized, 8 to 10 minutes. Make sure to stir frequently so the sugar browns evenly. Carefully add the reduced grapefruit juice and heavy cream. Be careful as the caramel will bubble up. Don’t worry if the sugar hardens; just simmer and continue stirring until the sugar dissolves and the caramel is smooth, about 5 minutes. Stir in the salt and allow the caramel to cool before using.