feeds a crowd quick
►►►make ahead up to 1 month
Prep: 20 minutes Bake: 40 minutes at 350°F Cool: 1 hour Freeze: up to 1 month Stand: 12 hours Makes: 16 servings
1. Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside. In a small bowl combine milk, 2 teaspoons lime peel, 2 teaspoons orange peel, 2 teaspoons grapefruit peel, and grapefruit juice; set aside.
2. In a large mixing bowl beat the granulated sugar and the 1¼ cups butter with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
3. In a medium bowl stir together flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until moistened. Pour batter into the prepared tube pan, spreading evenly.
4. Bake for 40 to 45 minutes or until a wooden toothpick inserted near the center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. (To serve today, continue as directed in Step 6.)
5. Wrap cake in plastic wrap; overwrap tightly with foil. Freeze up to 1 month. To serve, thaw cake in the refrigerator overnight.
6. For icing, in a small bowl combine 2 tablespoons melted butter and 1 tablespoon of the orange juice. Stir in powdered sugar until smooth. If necessary, stir in enough of the remaining 1 tablespoon orange juice, 1 teaspoon at a time, to reach drizzling consistency. Spoon icing over cake. If desired, sprinkle with additional lime peel, orange peel, and/or grapefruit peel.
Per serving: 319 cal., 17 g fat (10 g sat. fat), 82 mg chol., 228 mg sodium, 39 g carb., 1 g fiber, 3 g pro.