Weekly Drool ~ Pomegranate Cake 4.16.13

 
One of the oldest known fruits, found in writings and artifacts of many cultures and religions, the pomegranate (punica granatum) is an original native of Persia. This nutrient dense, antioxidant rich fruit has been revered as a symbol of health, fertility and eternal life.

 
This fantastic little fruit recently made its way back into the news after some spectacular clinical results. Here's what you need to know:
 
 
Features of the Pomegranate
  • Most powerful anti-oxidant of all fruits
  • Potent anti-cancer and immune supporting effects
  • Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease
  • Lowers cholesterol and other cardiac risk factors
  • Lowers blood pressure
  • Shown to promote reversal of atherosclerotic plaque in human studies
  • May have benefits to relieve or protect against depression and osteoporosis

 

 
 
So why not a cake?
Yes!  Why not.
 
 
 
 
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1 cup packed dark brown sugar
1/2 cup vegetable oil
3 large eggs
1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
 

 

 
For the frosting:
14 tablespoons (1 3/4 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/4 cup milk
1/4 cup pomegranate liqueur, such as Pama

 

1 cup pomegranate seeds (from 1 medium pomegranate)
Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter or nonstick spray. Dust them with flour and tap out the excess.
To make the cake, combine the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg in a medium bowl.
In a large bowl, combine the granulated sugar, dark brown sugar, and oil. Beat with an electric mixer until well blended, about 2 minutes. Beat in the eggs, one at a time, and then beat in the pumpkin purée.
Gradually add the flour mixture to the oil mixture and beat until just combined. Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool the cakes for 10 minutes in the pans, and then remove the cakes from the pans and allow them to cool completely on a wire rack.
To make the frosting, beat the butter in a large bowl with an electric mixer for about 2 minutes. Add 6 cups of the confectioners’ sugar, the milk, and the pomegranate liqueur. Beat on low speed until creamy. Gradually add the remaining confectioners’ sugar, a little at a time, until it reaches desired consistency.
Place one cake layer on a plate and spread it with about one-third of the frosting. Sprinkle with 1/2 cup pomegranate seeds. Top with the remaining cake layer and spread the remaining frosting over the top and sides. Sprinkle with the remaining pomegranate seeds.
 
**we used the usual vegan substitutes and flax eggs**

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