Besides gorging on all the delectable baked goods at holiday time, I also love stuffing myself silly with the fruits of the season–mainly mandarin oranges and pomegranates. In fact, if I had to choose between the former or the latter, I would have a hard time deciding. As much as I love a good linzer cookie, I think life would seem very dull without the rich tang of pomegranate.
Pomegranates have been on my mind since POM Wonderful in California sent me several coupons for their pomegranate juice. If you haven’t tried it, run, run, run to the nearest store and get yourself some. The company grows, harvests and ships their own pomegranates, using practices that are sustainable and environmentally friendly. The juice is one hundred percent natural pomegranate, which is chock full of vitamins and antioxidants.
I picked up a few bottles at my local market and promptly made myself a pomegranate martini–probably not what POM Wonderful had in mind when offering me to try their healthy drink. Now if you’re anything like me, the more you have something you love the more you want it, and pomegranates are no exception. Soon I was looking for recipes to feed my pomegranate cravings. With a bit of sleuthing, I unearthed this recipe for Pomegranate Pound Cake, which is just as lovely as it sounds. Who would have thought of putting pomegranate seeds in cake? Not I. The addition of buttermilk to this recipe creates a moist cake that is surprisingly light–a perfect foil to tantalizing crunch of the pomegranate seeds.
Pomegranate Pound Cake
Adapted from Cooking light, November 1999
3/4 cup sugar
6 tablespoons butter
2 large eggs
1 large egg white
3/4 cup buttermilk
grated zest of one lemon
2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup pomegranate seeds (about 1 large)
1) Preheat oven to 350F. Spray pan with cooking spray and set aside.
2) Beat sugar and butter at medium-high speed with a mixer until well-blended. Add eggs and egg white, one at a time, beating well after each addition.
3) Combine buttermilk, lemon rind, vanilla and baking soda. Mix flour and salt, stirring well with a whisk.
4) Add flour mixture to sugar and butter mixture alternately. Fold in pomegranate seeds.
5) Spoon batter evenly into the pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on the wire rack.
* yogurt may be substituted for the buttermilk in the same amount
* you can use a 9 or 10-inch bundt pan or an 8×4-inch loaf pan for this cake