Pomegranate Molasses Butter Cake Recipes

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POMEGRANATE MOLASSES BUTTER



Pomegranate Molasses Butter image

Provided by Food Network

Time 5m

Yield 8 servings

Number Of Ingredients 3

1 stick salted butter, at room temperature
2 tablespoons pomegranate molasses
Zest of 1/2 small orange (about 1/4 teaspoon)

Steps:

  • Whip the butter until smooth in an electric mixer. Add in the pomegranate molasses and orange zest and beat until smooth. Transfer to a ramekin. Serve immediately or refrigerate for up to 1 week.
  • Serve on pancakes, muffins, biscuits or scones.

POMEGRANATE MOLASSES BUTTER CAKE



Pomegranate Molasses Butter Cake image

Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.

Provided by John Willoughby

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 stick unsalted butter, softened, plus more for greasing pan
1 1/2 cups flour, plus more for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
3/4 cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners' sugar
6 tablespoons light cream
3/4 cup roughly chopped walnuts or pecans

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
  • Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
  • In a large bowl, cream together stick of butter and 3/4 cup 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 into the center comes out clean, about 35 to 40 minutes. Cool for 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 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
  • In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram

POMEGRANATE MOLASSES



Pomegranate Molasses image

Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.

Provided by flying chef

Time 1h5m

Yield 24

Number Of Ingredients 3

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice

Steps:

  • Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g

POMEGRANATE MOLASSES GINGERBREAD CAKE



Pomegranate Molasses Gingerbread Cake image

Makes 1 (8-inch) cake

Number Of Ingredients 27

½ cup (113 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
2 large eggs (100 grams)
½ cup (170 grams) Pomegranate Molasses (recipe follows)
2 teaspoons (2 grams) lemon zest
2 teaspoons (10 grams) grated fresh ginger
1½ cups (188 grams) all-purpose flour
1 teaspoon (2 grams) ground ginger
¾ teaspoon (3.75 grams) baking soda
¾ teaspoon (2.25 grams) kosher salt
½ teaspoon (1 gram) ground cloves
¼ teaspoon ground black pepper
½ cup (120 grams) whole milk
⅓ cup (50 grams) diced crystallized ginger
Vanilla Cream Cheese Frosting (recipe follows)
Garnish: pomegranate arils
½ cup (112 grams) cream cheese, softened
¼ cup (57 grams) unsalted butter, softened
½ teaspoon (2 grams) vanilla extract
1 vanilla bean, split lengthwise, seeds scraped and reserved
¼ teaspoon kosher salt
2½ cups (300 grams) confectioners' sugar
3 cups (720 grams) pomegranate juice
½ cup (100 grams) granulated sugar
1½ tablespoons (22.5 grams) fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

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.

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