POM Spice Tea Cake by POM Wonderful
Time to Table: 25 Minutes Prep and 50 Minutes Baking
Servings: one 10-inch Bundt cake and 1 1/2 cups frosting
Ingredients:Cake
Juice from 2 POM Wonderful Pomegranates*, or 1/2 cup POM Wonderful 100% Pomegranate Juice
1/2 cup arils from 1 POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
1 1/2 cups granulated sugar
2/3 cup shortening
3 large eggs
1/2 cup whole milk
2 1/4 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
Lemon Frosting
4 tablespoons lemon juice
4 tablespoons butter
2 1/2 cups powdered sugar
Preparation:
Cake:
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Preheat oven to 350ºF.
In a mixer, cream together sugar, shortening and eggs (batter should be slightly lumpy).
Add pomegranate juice and milk; beat for 2 minutes.
Sift together flour, cinnamon, baking powder, nutmeg, cloves and salt.
Add flour mixture to the creamed sugar and shortening mixture. Mix to combine.
Pour into greased Bundt pan.
Bake 50 to 60 minutes or until cake tester inserted into cake comes out clean and free of crumbs.
Let cool. Frost with lemon frosting and decorate with arils.
Lemon Frosting:
Cream lemon juice and butter together.
Add powdered sugar and beat to a spreading consistency. Thin with water if necessary.
Serve this pomegranate recipe.
Notes:
* For 1 cup of juice, cut 2-3 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients Per Serving (1/2 slice of cake): 464 calories, 5g protein, 75g carbohydrate, 17.05g total fat (5g saturated), 64mg cholesterol, 215mg sodium, 1g dietary fiber, 52mcg vitamin A RE, 4mg vitamin C
Cake:
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Preheat oven to 350ºF.
In a mixer, cream together sugar, shortening and eggs (batter should be slightly lumpy).
Add pomegranate juice and milk; beat for 2 minutes.
Sift together flour, cinnamon, baking powder, nutmeg, cloves and salt.
Add flour mixture to the creamed sugar and shortening mixture. Mix to combine.
Pour into greased Bundt pan.
Bake 50 to 60 minutes or until cake tester inserted into cake comes out clean and free of crumbs.
Let cool. Frost with lemon frosting and decorate with arils.
Lemon Frosting:
Cream lemon juice and butter together.
Add powdered sugar and beat to a spreading consistency. Thin with water if necessary.
Serve this pomegranate recipe.
Notes:
* For 1 cup of juice, cut 2-3 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients Per Serving (1/2 slice of cake): 464 calories, 5g protein, 75g carbohydrate, 17.05g total fat (5g saturated), 64mg cholesterol, 215mg sodium, 1g dietary fiber, 52mcg vitamin A RE, 4mg vitamin C
