Monday, December 13, 2010

Pomegranate Pound Cake



Having obscene amounts of pomegranates floating around the house and dominating the fridge, I whipped up this pomegranate pound cake inspired by my friend Esi of Dishing Up Delights. I was really curious how the pomegranate arils would bake into a batter, and it turns out, they look pretty sexy! I modified the recipe just slightly, adding a good cup and a half of pomegranate as well as dosing of candied orange peel I'd just made. The buttermilk is crucial because it adds that perfect amount of mouth watering tang. This pound cake batter is amazing, regardless of the pomegranates. I'd be curious to add cranberries or poppy seeds to the batter next time. In the meantime, the pomegranate is festive and a little exotic. 



Pomegranate Pound Cake

3/4 cup sugar
6 tablespoons butter, at room temperature
3 large eggs
3/4 cup low-fat buttermilk
2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cup pomegranate seeds (about 2)
2 tablespoons candied orange peel
Cooking spray

Preheat oven to 350°.
Beat sugar and butter at medium-high speed of a mixer until well-blended. Add eggs and egg white, 1 at a time, beating well after each addition. In a small bowl, combine buttermilk, vanilla, and baking soda. In a separate bowl, combine flour and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Fold in pomegranate seeds and orange peel.
Spoon batter into an 8 x 4-inch loaf pan (or trendy floral patterned pan) coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

14 comments:

Esi said...

Hooray!! Glad you liked it. I like adding pom arils to baked goods. Adds a nice juicy tang.

Gastronomer said...

Pomegranates and orange zest sound like a great addition to pound cake. I would love a thickc slice with some tea :-)

Peter G @ Souvlaki For The Soul said...

Mmmm...your pomegranate posts are just too delicious! Love the festive-ness of this cake Anna! And double delicious with candied peel!

Peter M said...

Nicely done, looks moist on the inside. I would have finished with a good dusting of icing sugar on top...like momma would!

Ivy said...

The cake looks wonderful. I have never made a cake with pomegranates as I have a problem with seeds. Do you feel the seeds in the cake?

Anonymous said...

My cousin recommended this blog and she was totally right keep up the fantastic work!

Anna A. said...

Esi - Thanks for your recipe... you never let me down! :)

Cathy - A thick slice and some earl grey coming right up!

Peter - Thanks Peter, the pomegranate may just be one of the sexiest fruits out there.

Peter - Good idea! My roommate also mentioned something about putting icing on. I will do that next time, for sure.

Ivy - The seeds just add a little crunch, less crunch than an actual nut even.

Maria said...

Love the cake; love the baking pan you used ... so holiday-ish!!

Anna A. said...

Maria - Thanks, I found it in my cupboards here - my roommate used to work at Sur La Tab! haha she has all this stuff and never cooks :)

Cocina Savant said...

That is a picture perfect moist pound cake. Pomegranate should be used in more baking. Great idea.

Anna A. said...

Cocina Savant - Thanks! The pom is such a versatile fruit.

elra said...

Very intriguing recipe. I am not that good at making pound cake, but, it is worth trying it again.

Helen said...

That's a pretty star shaped cake and the jeweled pom seeds make it so festive...and healthy too! Looks like a moist cake, it must be the buttermilk - yum!

Anna A. said...

Elra - I find that hard to believe, you are such a talented baker!

Helen - Hehe thanks, I was a little worried the edges looked to brown, but the cake was super moist. Yes, that buttermilk does amazing things in the oven.