Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
125g butter, softened
175g caster sugar
2 British Blacktail Medium Free Range Eggs
1/2 x 1 pink grapefruit, zest and juice
1 unwaxed lime, zest and juice
175g plain flour
1 tsp baking powder
4 tbsp semi skimmed milk
1 tbsp tequila
100g granulated sugar
Method
Preheat the oven to 180°C, gas mark 4. Grease a 1kg loaf tin and line the base and sides with baking parchment.
Using a wooden spoon, cream together the butter and sugar for about 4-5 minutes, or use an electric beater, until light and fluffy. Beat in the eggs and half of the grapefruit and lime zest. Add the flour and baking powder, stirring until the mixture is well combined, then add the milk.
Spoon into the prepared tin and bake for 45-50 minutes or until risen, golden and a skewer inserted into the centre comes out clean.
To make the drizzle topping, combine the grapefruit and lime juice together with the tequila and remaining zest. Stir in the granulated sugar, then spoon all over the top of the warm cake. Allow to soak in for 10 minutes before serving warm, or leave to cool completely. This cake will keep for up to 3 days stored in an airtight container.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,232kJ/ 294kcals
Fat
12g
Saturated Fat
6.9g
Carbohydrates
41g
Sugars
28g
Fibre
0.8g
Protein
3.5g
Salt
0.4g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0