Ingredients: 25oz/700g Almond paste 28oz/800g Butter 1 1/4/125g Confectioner sugar 1/4 cup/80g DEPAZ Cane Syrup 9/360g Yolks 1 pinch/2g Salt 1/2 tsp/3g Vanilla extract 1 tsp/5g Grapefruit zest 10/500g Egg whites 2 1/2/500g Sugar 6 1/4 cup/750g Pastry flour 12.3 oz./350g Homemade grapefruit confit 1 1/4 cup/200g Dates 2 cup/200g Depaz Amber Rhum Directions: Cut grapefruit confit and dates in small cubes, marinate with DEPAZ (Blue Cane) Amber Rhum overnight refrigerated. Measure almond paste in kitchen aid bowl, whip with paddle, add yolks slowly, one after the other. Cream butter with confectioner sugar and DEPAZ Cane Syrup, slat, vanill extract, and grapefruit zest until light. Add butter mixture to almond paste, continue whipping. Whisk egg whites with sugar to creamy meringue. Fold into light almond paste-butter mixture, fold in marinated grapefruit and dates. Fold sifted pastry flour. Measure 14oz./400g of batter into buttered mold, bake by 325 farenheit/160 celsius for 50 - 60 minutes. Take out of oven, cool down, take out of mold. Soak with DEPAZ Rhum Soak, glaze with apricot jam and finish with DEPAZ Rhum Fondant (SEE RECIPES BELOW) DEPAZ Rhum Soak: Mix 4 cups/400g DEPAZ Amber Rhum with 2 cups/200g of Fiji water and soak cakes. DEPAZ Rhum Fondant: Melt 3/4 cup/200g Fondant on stove add 1/2 cup/50g DEPAZ Amber Rhum and warm up, brush on soaked grapefruit cake. Yield: 11 individial cakes