Pomergrante Cake 1

Pomegranate Cake

If you happen to have a taste for pomegranates, this will be your new favorite sweet treat.

AuthorCarley KnutsenDifficultyAdvanced

Cake
 6 Eggs (room temperature)
 1 cup Sugar
 1 cup Flour
 ½ cup Baking Powder
 ½ tsp Vanilla
Syrup
 1 ½ cups Pomegranate Jucie (Pom Wonderful)
 2 tbsp Sugar
Pomegranate Cream Cheese Frosting
 2 sticks Unsalted Butter (soft)
 3 cups Confectionery Sugar
 ¼ tsp Salt
 2 Packages (16 oz) Cream Cheese (soft)
 4 tbsp Pomegranate Juice
Pomegranate Topping
 ¾ cup Pomegranate Juice
 2 tsp Unflavored Gelatin Powder
 1 tsp Vanilla
 2 tbsp Sugar
 1 1/4-1 1/2 cups Pomegranate Seeds (1 large pomegranate)

Cake
1

Beat eggs and sugar together for 12 minutes on high speed, so that the mixture is fluffy and has tripled in volume. Whisk together flour and baking soda and gradually add to the sugary eggs. Add the vanilla and be careful NOT to OVER MIX, or your cake won't rise well. Pour into two greased 9" cake pans. Bake at 350 degrees for 25-28 minutes. (TIP: To prevent the center from collapsing, don't poke the center with a toothpick, poke the edge.) Cool on wire racks then remove from pans.

Syrup
2

Combine ingredients together and stir to combine. Set aside, stirring occasionally until the sugar is fully dissolved.

Pomegranate Cream Cheese Frosting
3

Beat butter, sugar, and salt until combined (1 minute on low speed). Increase speed to medium high and beat until the mixture is pale and fluffy. Cut the cream cheese into 16 even pieces. Add cream cheese pieces to mixture one at a time, mixing until combined. (There only needs to be about 3 seconds between each piece.) Once cream cheese has been incorporated, beat an additional minute. Gradually add the pomegranate juice then refrigerate the frosting until ready to use.

Assembly
4

Cut each cake layer in half so that there are 4 layers. Place the first layer, cut side up, on the platter. Brush 1/4 of the pomegranate syrup mixture on the first layer. Frost the top. Repeat with each layer. There only needs to be a small amount of frosting on the top of the cake, because it will be covered by the pomegranate topping. Frost the sides of the cake and be sure to pipe the top edge of the cake to create a frosting dam that will keep the topping on top. Refrigerate for at least half an hour before adding the pomegranate topping.

Pomegranate Topping
5

Place pomegranate juice in a small sauce pan. Before putting on the burner, add vanilla and gelatin; let stand for 1 minute to soften the gelatin. Whisk in sugar and cook over medium heat, stirring until sugar dissolves and mixture is steaming. Remove from heat, let cool a little, then set the saucepan into a large bowl of ice water. Stir gently until it's cold and slightly thickened, but not set. It won't take very long. When it does, remove from the ice bath. Stir in pomegranate seeds and immediately spoon topping onto the chilled cake. Refrigerate the entire cake for about 1 hour, so that the topping sets. Enjoy.

Ingredients

Cake
 6 Eggs (room temperature)
 1 cup Sugar
 1 cup Flour
 ½ cup Baking Powder
 ½ tsp Vanilla
Syrup
 1 ½ cups Pomegranate Jucie (Pom Wonderful)
 2 tbsp Sugar
Pomegranate Cream Cheese Frosting
 2 sticks Unsalted Butter (soft)
 3 cups Confectionery Sugar
 ¼ tsp Salt
 2 Packages (16 oz) Cream Cheese (soft)
 4 tbsp Pomegranate Juice
Pomegranate Topping
 ¾ cup Pomegranate Juice
 2 tsp Unflavored Gelatin Powder
 1 tsp Vanilla
 2 tbsp Sugar
 1 1/4-1 1/2 cups Pomegranate Seeds (1 large pomegranate)

Directions

Cake
1

Beat eggs and sugar together for 12 minutes on high speed, so that the mixture is fluffy and has tripled in volume. Whisk together flour and baking soda and gradually add to the sugary eggs. Add the vanilla and be careful NOT to OVER MIX, or your cake won't rise well. Pour into two greased 9" cake pans. Bake at 350 degrees for 25-28 minutes. (TIP: To prevent the center from collapsing, don't poke the center with a toothpick, poke the edge.) Cool on wire racks then remove from pans.

Syrup
2

Combine ingredients together and stir to combine. Set aside, stirring occasionally until the sugar is fully dissolved.

Pomegranate Cream Cheese Frosting
3

Beat butter, sugar, and salt until combined (1 minute on low speed). Increase speed to medium high and beat until the mixture is pale and fluffy. Cut the cream cheese into 16 even pieces. Add cream cheese pieces to mixture one at a time, mixing until combined. (There only needs to be about 3 seconds between each piece.) Once cream cheese has been incorporated, beat an additional minute. Gradually add the pomegranate juice then refrigerate the frosting until ready to use.

Assembly
4

Cut each cake layer in half so that there are 4 layers. Place the first layer, cut side up, on the platter. Brush 1/4 of the pomegranate syrup mixture on the first layer. Frost the top. Repeat with each layer. There only needs to be a small amount of frosting on the top of the cake, because it will be covered by the pomegranate topping. Frost the sides of the cake and be sure to pipe the top edge of the cake to create a frosting dam that will keep the topping on top. Refrigerate for at least half an hour before adding the pomegranate topping.

Pomegranate Topping
5

Place pomegranate juice in a small sauce pan. Before putting on the burner, add vanilla and gelatin; let stand for 1 minute to soften the gelatin. Whisk in sugar and cook over medium heat, stirring until sugar dissolves and mixture is steaming. Remove from heat, let cool a little, then set the saucepan into a large bowl of ice water. Stir gently until it's cold and slightly thickened, but not set. It won't take very long. When it does, remove from the ice bath. Stir in pomegranate seeds and immediately spoon topping onto the chilled cake. Refrigerate the entire cake for about 1 hour, so that the topping sets. Enjoy.

Pomegranate Cake

Thanks to Natasha’s Kitchen for the recipe!

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