Grapefruit Cake

Jen gave me a cookbook as part of a swap, and it just rocks.
(sorry some of the original pics are no longer appearing on my blog. I think those are on a former computer. Not sure what the deal is with the disappearance though).
Anyway, everything I have made from The Los Angeles Times California Cookbook (1983) has been excellent.
Most of the recipes are tried and true favorites from local Southern California restaurants and hotels.
Honestly, the fact that Gullivers Restaurant's creamed corn recipe is in there, is reason enough to love this book.

Last Spring, a co-worker gave me some grapefruit off someone's tree, and I took the opportunity to use them in this recipe.
So when grapefruit season is in full bloom soon, consider this.
I live close enough to Borrego Springs (the desert) that I'm able to purchase super sweet fruit...so sweet no sugar is necessary.

This cake is light and refreshing.

Grapefruit Cake
"The historic Brown Derby at Hollywood and Vine numbers among its many legends a grapefruit cake recipe that has been circulating in Los Angeles for years."

1-1/2 cups sifted cake flour
3/4 cup sugar
1-1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup water
1/4 cup oil
3 eggs, separated
3 Tablespoons fresh grapefruit juice
1/2 teaspoon grated lemon peel
1/4 teaspoon cream of tartar
1 grapefruit, peeled and sectioned, or one can (1 lb) grapefruit sections

Cream Cheese Frosting:
2 (3 ounce) packages cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon peel
3/4 cup sifted powdered sugar
6 to 8 drops yellow food color (optional)
reserved grapefruit sections

Sift together flour, sugar, baking powder and salt into a bowl.
Make well in center and add water, oil, egg yolks, grapefruit juice, and lemon peel.
Beat until very smooth.
Beat egg whites with cream of tartar until stiff but not dry.
Gradually pour egg yolk mixture over egg whites and fold in gently until just blended. Do not stir.
Turn batter into an ungreased 9-inch springform pan and bake at 350 degrees for 30 minutes, or until top springs back when touched lightly with finger.
Invert onto rack and cool thoroughly.
Loosen edges of cake carefully and remove from pan.
With a serrated knife, cut cake crosswise to make two layers.
Reserve a few fruit sections for frosting.
Fill between layers with part of cream cheese frosting (see below) and grapefruit sections.
Spread top and sides of cake with frosting and decorate with additional fruit sections.

to make frosting:
Soften cream cheese at room temperature. Beat until fluffy.
Add lemon juice and peel.
Gradually blend in sugar and beat until well blended.
Stir in food color if desired.
Crush enough grapefruit sections to measure 2 teaspoons and blend into frosting.