At a recent yummy gathering of food and folks, local food blogger cosmic cowgirl bestowed gem-like jars of jewel-toned Texas red grapefruit marmalade on lucky lingerers. That’s right, my favorite fruit, finely preserved. You know where my booty went—right into a cake!
Check out cosmic cowgirl’s step-by-step illustrated instructions and stretch the local bounty with cannin’ in your canon.
Bake a cake as for the Bonus recipe in my “Quick Coffee Cake and Bonus” post. Split the cooled cake into two layers and spread a great local or homemade jam in between. For this grapefruit version, I glazed my gateau with a simple blend of Texas red grapefruit juice and organic powdered sugar (look for Central Market’s brand for the best value) with a touch of vanilla extract.
Local sweet’s the sweetest!