Bloody Orange Rosemarry Pound Cake

April 13, 2015

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Bloody Orange Rosemarry Pound Cake — 1 of 2

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 —kikisfooddelivery

Serves: 8-10

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

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