) Preheat oven to 300 degrees. Butter and flour a bundt cake pan. I used a standard size pan and filled it to the tippy top. As it baked, it grew out of the pan. Next time, I will fill the bundt cake pan less full (about ¾) and use the remaining batter in baby loaf pans.
) Using a stand mixer with the paddle attachment, beat together the butter, sugar, and salt until light and fluffy.
) Add eggs one at a time--beating well between additions.
) Next, alternate adding the flour and cream. So, add a little flour. A little cream. A little flour. A little cream. Until both ingredients are mixed in.
) Finally, add the vanilla extract, grapefruit zest and grapefruit juice.
) Bake for about 1 hour and 45 minutes. Let the cake cool in the pan for about 15 minutes. Then, turn the cake out on the rack and let cool completely.
Step-by-Step for Glaze:
) Whisk all of the ingredients together until smooth.
) Poke holes into the top of the cake using a skewer and brush the glaze on the top of the cake. (I didn't read this and I just dumped the glaze on the cake. It still tasted great but didn't look as pretty as it would if I had brushed it on.)