Pomegranate Bundt Cake
Now that the Hannukah is over, it is time to turn to one of my favorite Jewish holidays, Tu B’Shvat!!
It is tradition on Tu B’Shvat to eat the seven species of the Bible: Pomegranate, grape, figs, olives, dates, barley, and wheat. I will take any excuse to bake with pomegranates, they are one of my favorite fruits!
This bundt cake is light, moist, tart and a lovely pink color that will make anyone who eats it smile!
1 Cup granulated sugar
½ Cup butter (1 Stick), Softened
¾ Cup pomegranate juice
1 Teaspoon vanilla extract
1 Teaspoon lemon zest
2 Cups all purpose flour
2 teaspoons baking powder
1 Cup powdered sugar
2-3 Teaspoons pomegranate juice
Preheat the oven to 350 degrees Fahrenheit.
Spray a bundt pan with cooking spray and sprinkle with flour. This will ensure that the cake does not stick to the pan, because there is nothing worse than your bundt cake breaking as you take it out of the pan!
In the bowl of a stand mixer, mix together the butter, eggs, and sugar on medium speed until well blended.
Pour in the pomegranate juice and vanilla extract. Switch the mixer speed to low and mix until fully incorporated. Add in the flour and baking powder. Switch the mixer speed to medium and mix until fully incorporated.
Pour the mixture into the prepared bundt pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before turning out of the pan onto a wire cooling rack. Let cool completely before mixing together the glaze and pouring over the cake.