Pomegranate Cake with Pomegranate Glaze

Pomegranate Cake with Pomegranate Glaze | Sisterbakers.com

After taking a much needed leave-of-absence from baking, I’m back and just in time for pomegranates to start their season. I discovered pomegranate seeds only last year, can you believe it? I mean I’d had them occasionally in a dish at a restaurant but it had never occurred to me to buy a pomegranate for home. And then there was the whole “how exactly does this fruit open anyway”? You-tube to the rescue and now I am a huge fan of pomegranates (although I still don’t enjoy seeding them). So voilà, my pretty-in-pink Pomegranate Cake. By the way, did you know September was Breast Cancer Awareness month? Pink is the signature color of that cause so this cake fits right in. Enjoy!

Pomegranate Cake with Pomegranate Glaze | Sisterbakers.com

Recipe:

Pomegranate Cake with Pomegranate Glaze (adapted from Cooking Light’s “Pomegranate Pound Cake Recipe”):

Cake:

6 tbsp of unsalted butter, room temperature

3/4 cup granulated sugar

2 eggs

1 egg white

1 tsp Vanilla extract

3/4 cup low-fat buttermilk

3/4 cup pomegranate juice (no sugar added)

2 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup pomegranate seeds (or seeds from 1 pomegranate)

 

Glaze:

1 cup confectioner’s sugar

2 tsp milk (plus more as needed)

1/2 tbsp unsalted butter, melted

1 tbsp Pomegranate syrup (instruction in recipe)

1/4 tsp vanilla extract

1 tsp lime (or lemon) juice

 

Pomegranate Cake with Pomegranate Glaze | Sisterbakers.com

 

Cake:

  1. Preheat the oven to 350˚F. Butter a bundt pan and set aside.
  2. In a large bowl, combine the butter and sugar and mix until light and fluffy.
  3. Add the eggs and vanilla. Mix well.
  4. Add the buttermilk, pomegranate juice, flour, baking soda and salt. Mix until just combined.
  5. Fold the pomegranate seeds into the batter and pour it into the prepared pan.
  6. Bake for 45 min to 1 hour until a toothpick comes out clean.
  7. Allow to cool completely.

 

Glaze:

  1. Pour 1 cup of pomegranate juice in a small saucepan and heat over medium heat until greatly reduced, thick and syrupy. Allow to cool completely.
  2. In a medium bowl, combine the powdered sugar, milk, butter, cooled pomegranate syrup, vanilla extract and lime juice. Whisk until smooth, adding milk as needed until you reach glaze consistency (pourable but thick). Pour over cooled cake, slice and serve.

 

 

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