Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the tea bread
I small grapefruit
1cupsugar
2large eggs
1/3cupunsalted buttermelted
1tspvanilla
1 ½cupflour
1 ½tspbaking powder
½tspbaking soda
¾tspsalt
¾cupsour cream
For the topping
½cuppowdered sugar
1tbspsour cream
1 ½tbspgrapefruit juice
Instructions
For the bread
Preheat the oven to 350 degrees and grease and line an 8” loaf pan.
Finely zest the grapefruit. Add the zest to one cup of sugar and work it together with your fingers until it is well incorporated. Set aside 1 tbsp of the sugar.
Whisk together the remaining sugar with the eggs, butter and vanilla. Beat on medium speed for four to five minutes until it is light in color and thick.
In a separate bowl mix together the dry ingredients.
Juice the grapefruit and whisk the juice together with the sour cream. (you should have about ¾ cup of grapefruit juice).
Add half the dry ingredients to the egg and butter mixture. Once this is just mixed in add half the grapefruit juice and sour cream mixture. Repeat with the rest of the ingredients.
Fold in the ginger.
Put the batter in the prepared loaf pan, smooth the top and sprinkle with the reserved sugar.
Bake for 50-60 minutes until the bread springs back when touched and a tester comes out clean.
Lift the cake out of the pan by the parchment paper and place on a cooking rack.
For the topping.
Prepare the topping by stirring together the icing sugar, juice and sour cream until smooth. Drizzle over the tea bread.
Allow the bread to cool for at least 30 minutes before serving.