Polenta Pound Cake with Grapefruit

To make the candied grapefruit, fill a large bowl with ice water. Fill a large fry pan with water and bring to a boil over high heat. Add the grapefruit slices and boil until softened, about 1 minute. Immediately transfer the slices to the ice water and let cool completely. Drain.

In the same pan over medium-high heat, combine 2 cups (16 fl. oz./500 ml) water and the sugar and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and place the grapefruit slices in a single layer in the pan. Simmer, turning them over every 15 minutes, until the rinds are slightly translucent, 45 to 60 minutes. Transfer the grapefruit slices to a wire rack, reserving the syrup, and let cool completely, at least 1 hour. The candied grapefruit and syrup can be stored in separate airtight containers in the refrigerator for up to 1 month.

To make the pound cake, preheat an oven to 350°F (180°C). Coat a 4-by-8-inch (10-by-20-cm) loaf pan with nonstick cooking spray.

In a large bowl, whisk together the sugar, grapefruit zest and juice, melted butter, eggs, buttermilk and vanilla. Add the flour, polenta, baking powder, salt and baking soda and whisk to combine. Transfer the batter to the prepared pan and spread evenly.

Bake until a toothpick inserted into the center of the loaf comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack and let cool for 10 minutes more.

Just before serving, arrange the candied grapefruit slices on the warm pound cake and pour the reserved syrup over the top. Cut into slices and serve warm. Makes 1 loaf.

Williams Sonoma Test Kitchen