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Pomegranate Molasses Butter Cake
Ingredients
  • 1 stick unsalted butter softened
  • 1 1/2 C. flour plus more for dusting pan
  • 1 1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 C. milk
  • 3 T. pomegranate molasses plus 1 t.
  • 3/4 C. granulated sugar plus 4 t.
  • 3 large eggs
  • 1 C. powdered sugar
  • 6 T. light cream
  • 3/4 C. roughly-chopped pecans or walnuts
Instructions
  1. Preheat oven to 350 degrees F. Prepare 9-inch square baking pan by buttering it and dusting it with flour.
  2. Sift flour, baking powder and salt together. Set aside.
  3. Mix milk and 2 T. pomegranate molasses in another bowl. Set aside.
  4. In the large bowl of your stand mixer, cream butter and 3/4 granulated sugar together until the butter is a light yellow color and the mixture is fluffy. Add the eggs to the butter mixture, adding the eggs one at a time and mixing after the addition of each egg.
  5. Mix the flour and milk mixture into the egg/butter mixture by adding one-third of the flour then half the milk. Continue mixing ingredients ending with the flour. Mix the ingredients until they are just combined. Don't over mix.
  6. Pour the prepared batter into your pan and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for about ten minutes and then run a sharp knife around the edge of the pan to release the cake. Turn the cake out onto a rack and then turn the cake right side up again.
  7. To prepare the glaze, whisk powdered sugar, cream and 1 T. pomegranate molasses together. If your glaze is too thick, add a bit of milk to thin it. Brush the glaze over your cooled cake, letting it drip down the sides.
  8. Prepare the glazed nuts to top your cake by combining them in a small nonstick skillet (over medium high heat) with 1 t. pomegranate molasses and 4 t. sugar. Stir the nut mixture constantly, watching carefully to be sure the mixture doesn't burn. You want the sugar to melt and coat the nuts. This will take about 1-2 minutes. Let the nuts cool. Break the nuts apart and arrange the nuts over the top of the cake.