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I'm Kristy!
A graphic & web designer in sunny Florida. Simply put, I LOVE ALL THINGS CREATIVE. My 3Peppers are Crafts, Cooking, and Color... What are yours?

Tangerine Pomegranate Olive Oil Cake

Tangerine Pomegranate Olive Oil CakeTangerine Pomegranate Olive Oil Cake is a moist cake that’s a perfect twist for the holidays.

I am incredibly lucky and live in beautiful Florida, so in the winter we have a TON of fresh citrus. The house we just bought has a full grown tangerine tree as well as a giant, completely overgrown lemon tree. Like more lemons then I could ever think of using in a a year…. or maybe ten years! But to make this cake I get the privilege to walk into my backyard, and pick as many tangerines as I want.

Here was my harvest this time :-)



  • 3 cups all purpose flour
  • 1 3/4 sugar
  • 1.5 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup extra virgin olive oil
  • 1 cup tangerine juice
  • 3 eggs
  • 2 tablespoon tangerine zest
  • 2 tablespoon Grand Marnier
  • 1/2 cup pomegranate seeds

Glaze Icing Ingredients:

  • 1 1/2 cup confectioner’s sugar
  • 2 tablespoon Grand Marnier
  • 2 tablespoon tangerine juice

Step 1. Juice (if necessary) and zest the tangerines. Preheat the oven to 350 degrees

Step 2. In a large mixing bowl mix together all of the dry ingredients.

Step 3. In another bowl, beat together all of the wet ingredients.

Step 4. Add the wet ingredients to the dry ingredients and beat together. Batter should be nice and smooth.

Step 5. Fold in the pomegranate seeds. You don’t want to beat these or they will all burst.

Step 6. Spray the inside of a spring pan with baking spray, then pour in batter. Bake at 350 for 1 hour.

Step 7. Once baked, let cool until you can remove pan, and transfer to a baking rack.

Step 8. Mix together all of the icing ingredients in bowl and pour over the cake. You can wait until it cools a bit to get a smoother, thicker glaze. I got impatient and poured the glaze on while the cake was still warm, and kept drizzling the excess over it as it melted off. Either way works.

I absolutely love this cake, with a dense and moist texture and a great citrus flavor and burst of sour. The bright yellowy-orange color with a splash of red is perfect for the holidays as well.  I am actually going to make the tangerine pomegranate olive oil oake again this coming week as part of a holiday gift pack, with a slight twist. :-)

Tangerine Pomegrante Olive Oil Cake #holiday #holidaydessert #tangerine

About Kristy

Hi! I'm Kristy! I'm a graphic & web designer working from home in sunny Florida. Simply put, I LOVE ALL THINGS CREATIVE. 3Peppers is my place to share my creations with you... My three peppers are crafts, cooking and color, what are yours?


  1. Kristy,
    How awesome to move into a house with an edible yard! When we move, the next owners will get that from us–we planted strawberries, raspberries, blueberry bushes and peach trees here in our tiny yard.
    I’m not going to share the link here, since that would be a bit too horn tooting for me, but I just post a 156 Fall/Winter Fruit recipe round up to help folks deal with all the lovely Florida citrus from the band fruit fundraiser–and there’s bound to be something to use your tangerines and lemons in addition to this yummy looking cake.
    I’ve never tried an olive oil cake, but I collated several recipes for them while doing my round up, and the addition of pomegranate seeds is brilliant.
    I’m glad to follow you on Tasty Tuesdays!

    • Hey! Thanks for stopping by, went over to your blog to check out your Winter fruit round up, awesome post! Thanks for sharing :-)

  2. It’s a beautiful and quite unique cake !
    Great for the holiday season :)