Pomegranate Molasses Butter Cake Recipes

POMEGRANATE MOLASSES BUTTER

Steps:

• Whip the butter until smooth in an electric mixer. Add in the pomegranate molasses and orange zest and beat until smooth. Transfer to a ramekin. Serve immediately or refrigerate for up to 1 week.
• Serve on pancakes, muffins, biscuits or scones.

POMEGRANATE MOLASSES BUTTER CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
• Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
• In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
• Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
• Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
• Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
• In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

POMEGRANATE BUTTER CREAM FROSTING RECIPE

Steps:

• * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds. This recipe yields enough to frost a 9-inch layer cake. Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.