Ingredients:
250g Butter, unsalted 250g Sugar
1 tsp Vanilla extra
4 Large free range eggs 250g Self raising flour
2 Grapefruit, zest and juice 1 tbsp Caraway seeds 200g Icing sugar
Here’s how:
Mix together the butter and sugar in a bowl with an electric whisk. The mixture needs to be nice, light and fluffy. Then add the eggs one at a time making sure you mix well between each egg.
Add the zest from the grapefruit along with the flour and caraway seeds.
Fold the mixture together carefully.
Transfer the cake mixture into a non stick loaf tin and bake in a pre heated oven 170c for 25- 30 minutes or until golden and baked through.
When the cake has baked and cooled for 20 minutes, mix together the icing sugar and the juice from one of the grapefruits to form an icing.
Drizzle over the top of the cake, then remove the skin from the remaining grapefruit with a knife and cut into slices to decorate the cake.
 
Recipe by Peter Sidwell