This delicious blood orange olive oil pound cake has a lovely reddish hue if you can find blood oranges, but tastes delicious with navel oranges as well.


2 C unbleached flour
1 t baking powder
1 t baking soda
2 small blood oranges (If you can’t get blood oranges, use small thin-skinned Florida Juice oranges only. Scrub oranges well, as the whole fruit is used.)
1/3 c SOOC Blood Orange Olive Oil
4 large eggs
1 1/2 C sugar
1 tsp pure vanilla extract
1/2 c Fresh Cranberries


Preheat oven to 375*F.

Butter and flour 2 loaf pans or a 9 inch spring form cake pan.

Sift together flour, baking powder, and baking soda and set aside.

Slice off the tops and bottoms of each orange where the skin is very thick and discard. Cut the oranges into chunks, skin and all, discarding the seeds. (They make batter bitter) Transfer orange chunks to a food processor or blender. Pulse to a chunky puree and pour SOOC Blood Orange Olive Oil through the feed tube, and mix to a lovely cream.

In separate large bowl, beat eggs until thick & lemon colored, beat in sugar and add vanilla extract.

Fold about a third of the flour mixture into the eggs, then about a third of the orange mixture, continuing to add and fold in the dry and liquid mixtures until all is thoroughly combined. Fold in cranberries.

Pour the batter into the prepared cake pan(s) and bake for 20 minutes, then lower the temperature to 325*F and bake 20 minutes longer or until the cake is golden on top and a toothpick inserted in the center comes out clean.

Remove and let cool. Drizzle with Orange Pineapple Glaze.

SUBSTITUTIONS: If you’ve had this and want to change it up a bit, try making it with the Persian Lime Olive Oil, Mandarin Olive Oil or the Eureka Lemon Olive Oil.