This cake came about when I was on Amazon searching for a patio umbrella.  Makes total sense, I know.  As most of my searches turn out, I take massive detours and end up at an entirely different place than I had intended.  I found myself at This Is So Good… and realized I had all the ingredients for this pound cake.  Off to the kitchen I went and an hour later, tada, I had pound cake.  Except it’s not really a “pound” cake.  There isn’t a pound of anything in it and the texture is quite moist and spongy, not at all like a traditional pound cake.  For a coconut flour recipe, this has relatively few eggs and lots of liquid, which I think account for how moist the cake is.  But it’s good and not too sweet.  The fresh cranberries are pretty tart and I prefer them here over the dried, sweetened version. I had a slice right after it cooled but I think the flavors would be even better after a day or two.

Cranberry Orange Pound Cake (adapted from This Is So Good)

Makes one 8 1/2 x 4 3/8 loaf

5 eggs

1 cup coconut milk

1/2 cup butter, melted

2/3 cup orange juice

1 tablespoon honey

1/2 teaspoon stevia

1 cup coconut flour, sifted

1 teaspoon baking soda

1/4 teaspoon salt

zest of one orange

1 cup fresh cranberries

1/2 cup pecans, chopped

  1. Preheat oven to 350 degrees F and grease loaf pan.
  2. Mix wet ingredients together.
  3. Combine dry ingredients with the orange zest in a separate bowl.
  4. Add dry ingredients to the wet and beat well.
  5. Stir in fresh cranberries and pecans, reserving a small handful of each.
  6. Pour batter in loaf pan and artfully sprinkle remaining cranberries and pecans on top.
  7. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.
  8. Let cool to room temperature before slicing.

In the middle of the photography session, my kid decided that she could wait not a second longer and went for it.  That’s why you see her pudgy mitt in the picture.  Oh, well.  I still don’t have a patio umbrella but at least now I can eat cake while I keep shopping 🙂

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