Ingredients

• Pound Cake
• 3 large eggs, room temperature
• 3 tablespoons milk, room temperature
• 2 teaspoons grapefruit and lemon juice
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups sifted cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated white sugar
• 2 Tablespoons grapefruit zest, finely grated
• ¼ cup candied ginger, chopped fine
• 13 tablespoons (1/2 cup + 1/3 cup) unsalted butter, room temperature
• Rind and Ginger Glaze
• 1 Large Grapefruit
• 6 kumquats, sliced into thin rings
• 4 tablespooons lemon juice
• ¼ cup sugar
• 1 cup chopped candied ginger
• ¼ cup butter

Instructions

Cake:

Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter, grapefruit juice and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure. Fold in the candied ginger.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a wire rack. While cake is cooling, brush cake with glaze, repeating a few times, allowing the glaze to soak in.

Rind & Ginger Glaze:

Cut rind off grapefruit along with white pith. Cut into very thin strips or “julienne”. Juice the rest of the grapefruit and strain juice. Reserve. Place rind in medium pot with 4 cups cold water. Bring to boil and drain. Repeat three times with cold water. On the fourth time, bring blanched grapefruit rind and sliced kumquat in pot with all other ingredients, 2 cups water and bring to very low simmer. Reduce to about 1/3 or until syrupy, but not too thick. Stir in ginger pieces and butter, stirring until combined. Keep warm.

TO SERVE:

Allow pound cake to cool completely, about 2 hours. Slice pound cake into 1 ½ inch slices and toast slightly in hot oven or broiler – about 1 to 2 minutes. Top with homemade or freshly made mint ice cream. Drizzle chunks of fruit from glaze over ice cream. Top with a few pieces of torn mint leaves and fresh whipped cream. Serve immediately!

http://www.thefoodieshop.com/recipes/recipe-candied-citrus-and-ginger-pound-cake-with-mint-ice-cream/