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
Ingredients
- 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
Directions
- for the cake
-
Preheat oven to 325F, and grease a loaf pan
-
Combine all the flour, baking powder and salt, set aside
-
Beat the butter, sugar and zest together until smooth, then add the eggs, one at a time until they are well coporated
-
Mix in flour mixture and milk, juice, extract & syrup until the batter is well combined
-
Pour the batter into the loaf pan, and bake 1 hour
-
Remove from oven and let it cool completely, about 20-30 min
- for the pinky frosting sauce
-
Whisk the juice and sugar together until smooth
-
Top the pound cake orange slices and pour the sauce on it, sprinkle rosemary
-
Enjoy with a cup of coffee
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