*  Exported from  MasterCook  *
 
                     SPICED GRAPEFRUIT UPSIDE-DOWN CAKE
 
 Recipe By     : Cooking With Sunshine -  the Sunkist Kitchens
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           butter or margarine (see note)
                         ½ cup firmly packed light brown sugar
    1                    grapefruit -- peeled, cut into 6
                         cartwheel slices & well-drained
                         Walnut halves (about 18)
    1      package       poundcake mix -- (16 ounce)
    2                    eggs
                         Milk or water
    1      teaspoon      ground cinnamon
    1      teaspoon      ground cloves
                         Grated peel of 1 grapefruit (yellow part
                         only)
                         WHIPPED TOPPING
    1      cup           whipping cream
    2      tablespoons   powdered sugar
                         Grated peel of ½ grapefruit (yellow part
                         only)
 
 TO MAKE THE CAKE
 Melt the butter in a 9-inch-square baking pan while the oven is preheating
 to 325 degrees. Carefully remove the hot baking pan from oven; sprinkle the
 brown sugar evenly over the melted butter.   Arrange the grapefruit slices
 and walnut halves over the brown sugar.
 
 In a large bowl, prepare the poundcake mix with the eggs and milk or water,
 following the package directions and adding the cinnamon and cloves. Stir in
 the grapefruit peel. Pour the batter over the grapefruit.  Bake for 50 to 55
 minutes, or until a toothpick inserted in the center comes out clean.
 
 Run a knife around the sides of the pan; remove the cake by inverting it
 onto a serving plate. Serve warm or cool with topping.
 
 TO MAKE THE TOPPING
 In a bowl, whip the cream with the powdered sugar. Stir in the grapefruit
 peel; chill for 10 to 15 minutes.
 
 Note: Use real butter or stick margarine that’s at least 80% fat. Do not
 substitute reduced-fat spreads; their higher water content often yields
 less-satisfactory results.
 
 Makes 8 to 9 servings
 
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 NOTES : http://www.oregonlive.com/foodday/features/99/03/30/fd_baggm30.html