Mealtime Magic - The Brown Derby’s Grapefruit Cake

 From the ubiquitous navel orange to the lesser-known Fukushu kumquat and the straight-up funky Buddha’s hand citron, Citrus, Illustrated is the new cookbook by best-selling cookbook author George Geary, featuring all things citrus. Beautifully illustrated by Rebecca Hollingsworth, this handy cookbook explores more than 25 citrus varieties and shows home cooks how—and when—to harness their bright essences to elevate everyday cooking. 

Packed with 35 approachable sweet and savory recipes, Citrus, Illustrated helps readers make the most of peak-season fruit or use up a bumper crop. Recipes span appetizers, salads, main dishes, sides, breads, desserts, and cocktails, plus practical know-how on using zest, peel, juice, and oils to maximize flavor and fruit profiles that build confidence in the kitchen. Along the way, it demystifies citrus oils, peels, and juices, revealing how these luminous fruits can enrich simple dishes, cocktails, and desserts.

 

Some of the recipes found in the book include:

• Mojito Tea Cake with Rum Glaze
• Blood Orange-Glazed Carrots
• Shrimp and Sea Bass Ceviche with Finger Limes
• Ginger Lime Caramelized Scallops
• Pink Grapefruit and Tomato Salsa
• Buddha’s Hand Vodka Martini
• Kumquat and Pineapple Chutney
• Tart Lemon Curd
• Chocolate-Dipped Triple Citrus Cookies

Charming, citrus-bright illustrations appear throughout the book, transforming this resource into an inspiring gift and a joy to display. In addition to recipes, each fruit is accompanied by historical background, flavor attributes, nutritional and health benefits, availability, and practical tips, making the book as informative as it is delightful.

 

This spring squeeze the day with Citrus, Illustrate.

 

  

The Brown Derby’s Grapefruit Cake

Makes one 9” round cake

The Iconic Brown Derby restaurant was open from 1926 to 1980 on Wilshire Blvd., in Los Angeles, California.  This renowned cake first appeared on the menu in 1936 when chef Harry Baker developed it for Louella Parsons, Hollywood’s well-known gossip columnist, who requested a lower-calorie cake option with a bright-yet-creamy grapefruit frosting.

 

INGREDIENTS:

Cake                                                                                           

3 cups (360 g) cake flour                                                            

1 ½ cups (300 g) granulated sugar                                           

1 tbsp baking powder                                                                 

1 ½ tsp sea salt                                                                          

½ cup (120 ML) cold water                                                         

½ cup (120 ML) canola oil                                                                     

6 eggs separated

6 tbsp (90 ML) freshly squeezed grapefruit juice

1 tsp lemon zest

½ tsp cream of tartar

Grapefruit Cream Cheese Icing

8 oz (230 g) cream cheese, at room temperature

1 tbsp freshly squeezed grapefruit juice

2 tsp lemon zest

4 cups (480 G) confectioners’ sugar

1 large grapefruit, sectioned

 

INSTRUCTIONS:

1. To make the cake: Preheat the oven to 350 degrees. Spray two 9-inch round cake pans with nonstick spray.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt.  Make a well in the center and add the water, oil, egg yolks, grapefruit juice, and lemon zest.  Mix until very smooth.  Set aside.
3. In the bowl of a stand mixer fitted with the whip attachment, combine the egg whites and cream of tartar on low speed.  Steadily increase the speed to high, and whip until the mixture begins to look thick and frothy, about 3 minutes.  Continue whipping until the egg whites hold stiff peaks but do not look dry.
4. With a rubber spatula, carefully fold the flour mixture into the beaten egg whites until just combined.
5. Divide the batter between the two prepared cake pans.  Bake until the top of the cake is golden brown and springs back when the center is pressed, about 30 minutes.  Cool completely on baking racks.
6. While the cake cools, make the icing: in the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese, juice, zest, and confectioners’ sugar on medium speed until smooth.  Add three grapefruit sections to the icing, one at a time, mixing thoroughly after each addition.
7. To assemble the cake, place one layer on a cake plate or stand.  Spread a layer of about ¼ cup of icing on top and level out with a spatula.  Repeat with the remaining layer.  Ice the sides with the remaining icing.
8. Once assembled, decorate the top of the cake with the remaining grapefruit sections.

Reprinted with permission from Citrus, Illustrated by George Geary, Chronicle Books, 2026

ABOUT THE AUTHOR:

George Geary is known for creating iconic foods for the Walt Disney Company, where he was the award-winning pastry chef for ten years, and for food on TV shows, such as the cheesecakes on the hit show The Golden Girls. George is a sought-after speaker and culinary teacher. He is the author of 16 cookbooks, including; 125 Best Cheesecake Recipes, The Cheesecake Bible, 500 Best Sauces, Salad Dressings, Marinades and More, 350 Best Salads and Dressings, 150 Best Donut Recipes, The Cheesecake Bible Version 2, LA’s Legendary Restaurants, Fair Foods, Made in California Volume 1 & 2, and LAs Landmark Restaurants. Citrus, Illustrated is George’s seventeenth book.  He has been featured on the pages of many food magazines, newspapers, blogs, the New York Times, Los Angeles Times, and The Wall Street Journal. When not traveling to teach, George lives in sunny southern California.