Cranberries – yummy! Oranges – yummy! Pecans – yummy! All together in pound cake form – delicious!
I was inspired at the grocery store when I noticed fresh, local cranberries and beautiful oranges in the produce department. These flavors compliment each other so well. Paired with a little butter and a warm cup of tea, this is the perfect late fall snack or dessert.
Cranberries may possess cardiovascular and immune system benefits, as well as anti-cancer properties. Using fresh cranberries cuts down on the sugar in this recipe. I have yet to find dried cranberries that aren’t loaded up with added sugars. I happen to love the tart taste that fresh cranberries lend to baked goods and sauces.
This recipe is made with coconut flour, making it grain-free and gluten-free.
Cranberry Orange Pound Cake with Pecans
- 5 pastured eggs
- 1 cup coconut milk
- juice of one orange plus enough water to equal 2/3 cup
- zest of one orange
- 1/2 cup raw milk butter, melted
- 1 Tablespoon local honey
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup coconut flour
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
What to do:
Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with butter or coconut oil and line the bottom and long side of the pan with parchment paper.
Combine all of the dry ingredients (coconut flour, baking powder, salt) and sift together to break up lumps. Combine all of the wet ingredients (everything else except for the cranberries and pecans) in a different bowl and whisk together. Add the dry ingredients to the wet and whisk until no lumps remain. Stir in the cranberries and pecans.
Pour the batter into the prepared loaf pan and place in preheated oven. Bake for 50-55 minutes, removing when a toothpick inserted in the center comes out clean. Remove the cake from the pan and cool on a rack.
If this cake lasts for more then one day, store it in the fridge!
Yield 8-10 slices.
Recipe adapted from This Primal Life