Pomegranate Molasses Gingerbread Cake

Melding the warm spices of gingerbread with the tart power of Pomegranate Molasses, our one-layer cake is a sophisticated spin on a holiday favorite. A final luxurious coat of vanilla frosting rounds out this simple stunner. Find more pomegranate recipes in our 2018 November/December issue

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.

Vanilla Cream Cheese Frosting
Makes about 2 cups
  • 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
  1. 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.

Pomegranate Molasses
Makes ¾ cup
  • 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
  1. 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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