Bloody Orange Rosemarry Pound Cake

April 13, 2015
0 Ratings
  • Serves 8-10
Author Notes

Pound cake is easy to make, but it’s so fun to create your own flavor. The most interesting one I’ve ever tried is a 7-Up pound cake, very delicious. Yet. I am in love with bloody orange lately. I like just eat the bloody orange as fruit or juice it, but I can’t help my self thinking how I can enjoy it in a thorough way? A lot of people agree that baking is a science, so I decide to test my bloody orange out in a pound cake recipe. Let’s see how it turn out :3

inspired by Diane and Todd —kikis

What You'll Need
  • for the cake
  • 1 3/4 cups gluten free all purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 2 grated bloody orange zest
  • 1/2 cup room temperature unsalted butter
  • 1/2 cup 2 % milk
  • 1/4 cup bloody orange juice
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon rosemary syrup
  • for the pinky frosting sauce
  • 3 tablespoons bloody orange juice
  • 1/2 cup powder sugar
  • 7 bloody orange rings
  • a few rosemary
  1. for the cake
  2. Preheat oven to 325F, and grease a loaf pan
  3. Combine all the flour, baking powder and salt, set aside
  4. Beat the butter, sugar and zest together until smooth, then add the eggs, one at a time until they are well coporated
  5. Mix in flour mixture and milk, juice, extract & syrup until the batter is well combined
  6. Pour the batter into the loaf pan, and bake 1 hour
  7. Remove from oven and let it cool completely, about 20-30 min
  1. for the pinky frosting sauce
  2. Whisk the juice and sugar together until smooth
  3. Top the pound cake orange slices and pour the sauce on it, sprinkle rosemary
  4. Enjoy with a cup of coffee

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