POMEGRANATE MOLASSES GINGERBREAD CAKE
Makes 1 (8-inch) cake
Number Of Ingredients 27
Steps:
- Preheat oven to 350°F (180°C). Spray an 8-inch springform pan with cooking spray; line bottom of pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add Pomegranate Molasses, zest, and grated ginger, and beat until combined.
- In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cloves, and pepper. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in crystallized ginger. Pour batter into prepared pan, smoothing top.
- Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove sides of pan, and turn cake over. Remove bottom of pan, and gently peel off parchment. Return cake to bottom of pan, right side up. Let cool completely. Spread Vanilla Cream Cheese Frosting onto cooled cake. Sprinkle with pomegranate arils, if desired.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, vanilla extract, vanilla bean seeds, and salt at medium speed until smooth. With mixer on low speed, add confectioners' sugar, ½ cup (60 grams) at a time, beating until well combined. Use immediately, or cover and refrigerate for up to 3 days.
- In a medium saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, and simmer until thickened, syrupy, and reduced by about two-thirds, 25 to 30 minutes. Let cool completely, then refrigerate overnight. Refrigerate in an airtight container until ready to use.
POMEGRANATE CREAM CHEESE FROSTING
Make and share this Pomegranate Cream Cheese Frosting recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
- Add the butter and mix to fully incorporate.
- Add the sugar and mix well.
- Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.
Nutrition Facts : Calories 43.3, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.2, Sodium 16.7, Carbohydrate 6.1, Sugar 5.9, Protein 0.3
FILET MIGNON WITH POMEGRANATE-WINE SAUCE RECIPE
Provided by Sherrie_Adair
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 200 degrees. Season the steaks with salt and pepper to taste. 2. Heat a 10-inch heavy skillet over meduim heat for 2 minutes. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Increase the heat to meduim-high. 3. Add the steaks and cook, 3-4 minutes per side for meduim-rare. Transfer the filets to an ovenproof dish and place in the heated oven(the steaks will cook a bit more in the oven). 4. Return the skillet to medium heat. Add the remaining 1 teaspoon oil and shallot. Saute until shallot has softened, about 1 minute. 5. Add wine and cook for 1 minute. Add demi-glace and pomegranate juice, then increase the heat to high and bring to a boil. Cook, stirring occasionally, until the sauce has reduced by half and thickened. 6. Spoon the sauce over the filets. Garnish with chives and pomegranate seeds, if desired. Note: To substitute for demi-glace, increase the redwine to 1 cup. Add to the skillet with the pomegranate juice in Step 5. Immediately add 2 cups of beef stock, then bring to a simmer and cook until reduced to 1/3 cup. Stir in 1/2 teaspoon cornstarch blended with 2 tablespoons of water, and cook , stirring constantly, until thickened. Per serving: 477 calories; 31g fat; 11g saturated fat; 83mg cholesterol; 25g protein; 18g carbohydrate; no fiber; 603mg sodium.
POMEGRANATE BUTTER CREAM FROSTING RECIPE
Provided by á-174942
Number Of Ingredients 6
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.
More about "pomegranate butter cream frosting recipes"
POMEGRANATE BUTTERCREAM FROSTING: AN EASY RECIPE FOR A ...
From honestandtruly.com
Estimated Reading Time 6 mins
- Crush freeze dried pomegranate, and pick out the big pieces (or use freeze dried pomegranate powder).
- Place room temperature butter in mixing bowl, then start on low speed and work up to beat for two to three minutes.
- Add powdered sugar and pomegranate powder, and mix slowly until it incorporates, then beat for another two minutes. Scrape the sides periodically.
COCOA BUTTER FROSTING RECIPE | LAND O’LAKES
From landolakes.com
3.8/5 (4)Servings 2
- Add powdered sugar, cocoa, vanilla, 2 tablespoons milk and vanilla. Beat at low speed, adding enough milk for desired spreading consistency.
POMEGRANATE BUTTER CREAM FROSTING RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 2 mins
- 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.
POMEGRANATE CUPCAKES - WHITE CAKE WITH POMEGRANATE ...
From chocolatewithgrace.com
- Line muffin tins with 24 cupcake liner. Preheat oven to 350 degrees F. Whisk together the wet ingredients, the milk, egg white, almond and vanilla extract.
- In the bowl of a stand mixer fitted with the whisk attachment, mix together the cake flour, white sugar, baking powder and salt on low speed. Cut the butter into cubes and add to the mix. Beat on low until crumbly (about 1 to 2 minutes.
- Pour all but 1/2 cup of the wet ingredients into the dry. Beat on a medium speed for about 1 and 1/2 minutes. Add the remaining wet ingredients and beat for another 1 minute. Pour batter into the prepared pans filling them about 2/3 full.
- Bake in the preheated over for 14-15 minutes or until a toothpick inserted comes out clean. Remove from the pans to a wire rack and allow to cool completely.
BUTTERCREAM FROSTING RECIPE - VENTRAY KITCHEN CANADA
From ventray.com
5/5 (1.7K)
CHOCOLATE BUTTERCREAM FROSTING RECIPE - VENTRAY KITCHEN CANADA
From ventray.com
4/5 (1.8K)
10 BEST FRUIT BUTTERCREAM FROSTING RECIPES | YUMMLY
From yummly.com
YOU'RE GONNA BAKE IT AFTER ALL: POMEGRANATE CREAM CHEESE ...
From bakeitafterall.blogspot.com
POMEGRANATE PISTACHIO CUPCAKES WITH GREEK YOGURT ...
From vintagekitty.com
Estimated Reading Time 7 mins
POMEGRANATE CREAM CHEESE FROSTING | YOU'RE GONNA BAKE IT ...
From bakeitafterall.com
Reviews 10Servings 12Cuisine AmericanCategory Dessert
- In a saucepan over low heat, reduce the pomegranate juice down to 3 fluid ounces. Allow to cool.
- Place butter into an electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute. Add the cream cheese and continue to mix for 2 more minutes.
- Turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction. Mix until the sugar is fully combined. Add food coloring now if desired.
- Remove icing from the mixer and place into a piping bag with a round or star tip to decorate cooled cupcakes.
FLUFFY PISTACHIO CAKE WITH POMEGRANATE BUTTERCREAM - MOLLY YEH
From mynameisyeh.com
Estimated Reading Time 3 mins
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - RECIPE ...
From finecooking.com
Estimated Reading Time 2 mins
POMEGRANATE BUNDT CAKE – AΦRODITE'S KITCHEN - RECIPES
From afroditeskitchen.com
BLUEBERRY POMEGRANATE CUPCAKES WITH CREAM CHEESE FROSTING ...
From belovedplate.com
POMEGRANATE BUTTER CREAM FROSTING RECIPE - COOKING INDEX
From cookingindex.com
EASY HOMEMADE POMEGRANATE FROSTING RECIPE | RECOMMENDED ...
From recommendedrecipes.net
POMEGRANATE BUTTER CREAM FROSTING | RECIPE | BUTTERCREAM ...
From pinterest.co.uk
BUTTERCREAM FROSTING RECIPES | ALLRECIPES
From allrecipes.com
POMEGRANATE MOLASSES BUTTER CAKE RECIPES
From tfrecipes.com
POMEGRANATE SEED AND FROSTING RECIPES (8) - SUPERCOOK
From supercook.com
BANANA CUPCAKES WITH POMEGRANATE BUTTER CREAM FROSTING ...
From bakingchic.com
POMEGRANATE BUTTER CREAM FROSTING RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love