Pomegranate Spice Bundt Cake

Yum! Yum! Yum! Pomegranate is a health-buzz word, just the mere mention of it and your heart is supposed to feel better. Now you can bake a cake with it and eat it too! However, I am going to suggest adapting the recipe to add more pomegranate juice (recipe below is original). As of this writing, weeks after the cake has long been eaten, this dialogue ensues:

James: I didn’t even get a chance to have that cake
Me: Yea you did – it’s the one with the lemon icing
James: Oh yeah, I didn’t even know there was pomegranate in there

That right there is the problem. It needs more pom. I’d decrease the amount of milk and boost that juice! If you’re going to call it a pomegrante cake, you want to taste that flavor. With or without a strong pomegranate flavor, the cake was moist and the lemon icing was awesome.

Full disclosure: I received an email from a person who works at POM Wonderful asking me to test one of their recipes. They sent me a complimentary bottle of POM Wonderful Pomegranate Cranberry Concentrate to make this cake.

pomegranate spice bundt cake
One Year Ago: Pumpkin Applesauce Muffins | Garlic Butter | Pumpkin Oatmeal Lavender Bars
Two Years Ago: Beef and Barley Stew

Source: Adapted from POM Wonderful
1/2 cup POM Wonderful 100% Pomegranate Juice
1 1/2 cups granulated sugar
2/3 cup butter, at room temperature
3 eggs
1/2 cup whole milk
2 1/4 cups all-purpose flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1/2 cup arils from 1 pomegranate (optional)
slivered almonds, for garnish (optional)

lemon frosting
4 T. lemon juice
4 T. butter
2 cups powdered sugar
splash of milk, as needed

spice cake
Preheat oven to 350. Grease and flour bundt pan
1. In a large bowl, cream together sugar and butter. Add eggs and combine.
2. Add pomegranate juice and milk; beat for 2 minutes.
3. Sift together flour, cinnamon, baking powder, nutmeg, cloves and salt.
4. Add flour mixture to the creamed sugar mixture. Mix to combine.
5. Pour into greased Bundt pan.
6. Bake 50 to 60 minutes or until cake tester inserted into cake comes out clean and free of crumbs. (Note for All Baking: Check 5 minutes before minimum bake time to prevent overcooking and dryness.)
7. Let cool. While it cools, make lemon frosting: Combine all ingredients and whisk together. If the frosting is too thick, add a splash of milk until you get your desired consistency. Frost with lemon frosting and decorate with arils or almonds or both!


One Comment Add yours

  1. Lisa says:

    Oh wow, this bundt cake sounds like it has some great flavor. Your cake looks so pretty. I have a linky party on my blog right now called “Sweets for a Saturday” and I’d like to invite you to stop by and link this up.

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