Pomegranate Molasses Butter Cake
May 23, 2010
My mother has a dear friend Veni, who’s life long hobby has been cooking for friends and family. Whenever mom gets together with Veni, she is almost always welcomed with one of Veni’s wonderful desserts. This time it was Pomegranate molasses butter cake. A light buttery cake, that is sweetened with pomegranate molasses, topped with with pomegranate molasses icing, and finished with coarsley chopped walnuts, YUM! Well, mom and I were on a mission to have have this buttery cake again. She came to my house yesterday, we made a double batch so we could each have our own cake, needless to say mine is almost gone.
Pomegranate molasses, also called pomegranate syrup, has a nicely balanced sweet and sour flavor. A popular ingredient in the middle east, that can be found in most Eastern markets and various Asian markets. Mom found it at Draeger’s, a gourmet food and wine grocery store. The brand we purchased was called “Sadaf”, click here to learn more about this tasty syrup. Veni’s source for this recipe was the New York Times….Please enjoy!
For more recipes that include pomegranate molasses, click here.
- 1 stick unsalted butter, softened, plus more for greasing pan
- 1 ½ cups flour, plus more for dusting pan
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ cup milk
- 3 tbsp. pomegranate molasses, plus 1 tsp
- ¾ cup granulated sugar, plus 4 tsp
- 3 large eggs
- 1 cup confectioners sugar
- 6 tbsp. light cream
- ¾ cup roughly chopped walnuts
Heat oven to 350 degrees. Butter a 9-inch square baking pan, dust lightly with flour and knock out excess flour.
In one bowl stir together 1 ½ cups sifted flour, baking powder and salt. In a separate bowl, combine milk and 2 tbsp. pomegranate molasses. In a large bowl, cream together stick of butter and ¾ cup of 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 comes out clean, about 35-45 minutes. Cool for about 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 tbsp. pomegranate molasses. Brush glaze over cake, letting it drip down the sides.
In a small, preferably non-stick skillet over medium heat, combine nuts, 1 tsp. pomegranate molasses and 4 tsp. sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 3 minutes. Sprinkle nuts evenly over cake.
Time: about 1 hour
Serves: 8
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