Grapefruit Pound Cake

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt & 1/8 tsp. salt (seperated)
1 2/3 cups sugar
6 Tbs. butter, softened
6 oz. cream cheese
2 large eggs
1/4 cup canola oil
2 Tbsp. grated grapefruit rind
1/2 tsp. vanilla extract
1/2 cup milk
1/2 cup fresh grapefruit juice
1 1/2 cups powdered sugar

Preheat oven to 325 degrees.  Spray a 10" tube pan with baking spray.  In a bowl combine flour, baking powder and 1/2 tsp. salt.  Mix well.  In another bowl place sugar, butter and cream cheese.  Beat with a mixer at high speed until light and fluffy.  Add eggs 1 at a time.  Beat in oil, rind and vanilla.  Add 1/2 flour and 1/2 milk to batter and mix well.  Add remaining flour and milk and mix.  Spoon into tube pan.  Bake 1 hr. 10 minutes. or until a wooden toothpick inserted in center comes out clean.  Cook in pan on wire rack 10 minutes.  Invert and continue to cool on rack. 

Place juice in a small saucepan.  Over medium-high heat, bring to a boil.  Cook until reduced to about 3 Tbsp. (about 4 minutes).  Cool slightly.  Whisk in powdered sugar and remaining 1/8 tsp. salt.  Drizzle over cake.

Comments:  This recipe was posted on Pinterest by way of My Recipes.  The only changes I made was to include some of the pulp from the grapefruit.  Its a moist cake, not super sweet with you picking up a taste of the grapefruit through the pulp and/or some of the rind.  I really liked this unusual combination.