Pomegranate pound cake iced with a sweet, sugar glaze. I know we are just a few days before Thanksgiving, so everyone is all Pumpkin Pie and shit, but if you are bored already of everything Thanksgiving, then read on for something different (because really, do you NEED to see another Pumpkin Pie recipe???). Plus, if you have a ton of family staying over to visit for the holidays, this would make for a great breakfast to serve a crowd (for those with a sweet tooth in the morning like me)– and bonus points because this really just looks like a giant donut. I am trying to use up the last of my pomegranate seeds (arils) and realized it had been awhile since I busted out my bundt pan. I love making bundt cakes! You just have to be ready to wait awhile for it to bake in the oven, because they take FOREVER to bake. But I usually put that time to good use doing chores around the house and cleaning up the kitchen.
Did you see my recipe for Peanut Butter Pomegranate Blondies? Those blondie bars tasted more like peanut butter than pomegranate, so today I decided to come up with a recipe that was all about the pomegranate. And I succeeded with that…the arils definitely come through with their sweet, tangy flavor in this bundt cake. So if you are a pomegranate lover, you will definitely like this recipe! This bundt cake yields quite the hefty cake. I like BIG bundts and I cannot lie! Luckily, I have a whole firehouse full of firefighters who were more than happy to take this bundt cake off my hands. If you don’t have a crowd to feed, you could always cut this in half (after baking and cooling), and freeze it for later. I think this cake would be divine for breakfast with a cup of coffee, or for an afternoon snack!
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This bundt cake isn’t going to win any beauty awards…but lets not judge a book by its cover, mmm k?
Pomegranate Pound CakePrint Recipe
- POUND CAKE:
- 1 cup salted butter, room temperature
- 2 1/2 cups white granulated sugar
- 4 eggs, room temperature
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 3 cups arils (pomegranate seeds)
- VANILLA ICING:
- 3 cups powdered sugar
- 2 tablespoons salted butter, melted
- 2 tablespoons heavy cream (or milk)
- 1 1/2 teaspoons vanilla extract
Grease and flour a bundt pan (I use a paper towel with Crisco on it to grease all the grooves of my pan, then lightly sprinkle flour over pan). Set aside. Preheat oven to 325-degrees.
In the bowl of an electric mixer, use the paddle attachment to cream the butter until smooth and pale in color. Add sugar to the butter and beat until light and fluffy. Add eggs one at a time, beating the eggs fully into the batter before adding the next egg. Add cinnamon and nutmeg to the mixture. Slowly add one cup of flour to the mixture and mix on low until just incorporated. Add baking soda and some of the buttermilk. Alternately add flour and buttermilk to the mixer until just combined. Add vanilla extract and arils. Mix on low until just incorporated.
Remove the bowl from stand mixer and use a rubber scraper to ensure all ingredients are well incorporated. Pour batter into prepared bundt pan and bake in 325-degree oven for 90-minutes. You may want to start checking the cake after the 70-minute mark, as all ovens are different. Mine took exactly 90-minutes and was perfectly baked. Bake until a toothpick inserted in the center comes out clean without raw batter on it.
Let cake cool for 20-minutes in the bundt pan. After cake has cooled, run a butter knife around the outside of the cake to loosen it from the pan. Turn cake out onto wire rack to finish cooling.
Melt butter in the microwave. Add powdered sugar to the melted butter and stir until combined (I used a fork). Add cream or milk and vanilla extract to the sugar mixture and stir. Add warm water or more powdered sugar, depending on the consistency your are looking for. I wanted a thick, cream glaze and added an additional tablespoon of warm water to get it to my desired consistency. Spoon glaze onto the top of the cooled bundt cake and let the glaze run down the sides. Top with sprinkles!
Store at room temperature in an air tight container.
Mmmmmm….moist, delicious cake 🙂
Yummy! Enjoy! Thanks for stopping by the blog…don’t forget to sign up for my free email subscription 🙂 And leave me a comment and tell me what you think!