Home  |  EVENTS  |  Contact Us  |  Site Map
Shopping Cart
Now in your cart  0 items
My Account  |  Checkout



Monday - Friday 10 am - 6 pm

Saturday 10 am - 5 pm

Sunday 1 pm - 5 pm

In a hurry?
Call ahead and we’ll
have your order ready!

View the "Facts" tab 
to learn how to replace butter/margarine
with Premium Olive Oil

Blood Orange Pound Cake (from Scratch)


From our customer, Joanne C.


  • 4 eggs, separated
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup Blood Orange Olive Oil
  • 3 1/3 cup flour
  • 1 heaping teaspoon baking powder
  • 1 orange rind, finely grated
  • 1 cup fresh orange juice (about 4 oranges)
  • 1/2 cup pine nuts or pistachios


Preheat oven to 350o.
Brush two 8" or 9" round cake pans with olive oil and dust with flour.
Whip egg whites in large bowl until firm and white (or use electric beater). If hot, place in refrigerator.
Whip the yolks and vanilla until they become foamy.
Whisk in both sugars and add olive in slow, steady stream.
Add flour, baking powder, rind, and juice and beat well until the batter is smooth (may use electric mixer).
Gently fold in egg whites.
Divide batter between two pans and sprinkle with pine nuts.
Bake about 30-35 minutes until top is golden and toothpick comes out clear.
Cool before serving.

* Makes two individual cakes.

© 2020 Palmetto Olive Oil Co. 2243 Augusta Street, Greenville, SC 29605 - Orders (864) 298-0304