Pomegranate Molasses Gingerbread Cake
Makes 1 (8-inch) cake
  • 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
  1. Preheat oven to 350°F (180°C). Spray an 8-inch springform pan with cooking spray; line bottom of pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pomegranate-molasses-gingerbread-cake/