Bloody Orange Rosemarry Pound Cake

By • April 13, 2015 0 Comments

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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


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
  1. Preheat oven to 325F, and grease a loaf pan
  2. Combine all the flour, baking powder and salt, set aside
  3. Beat the butter, sugar and zest together until smooth, then add the eggs, one at a time until they are well coporated
  4. Mix in flour mixture and milk, juice, extract & syrup until the batter is well combined
  5. Pour the batter into the loaf pan, and bake 1 hour
  6. Remove from oven and let it cool completely, about 20-30 min

for the pinky frosting sauce

  • 3 tablespoons bloody orange juice
  • 1/2 cup powder sugar
  • 7 bloody orange rings
  • a few rosemary
  1. Whisk the juice and sugar together until smooth
  2. Top the pound cake orange slices and pour the sauce on it, sprinkle rosemary
  3. Enjoy with a cup of coffee

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