Pomegranate Christmas Cake Recipes

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease and flour muffin cups, or spray with baking spray with flour.
• In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in 1 cup pomegranate seeds.
• Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake 18 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
• Frost cupcakes. Sprinkle each with 1 teaspoon pomegranate seeds. Place cupcakes on platter; surround with mint sprigs.

Steps:

• Grease and flour an 8-inch cake pan.
• In a mixing bowl, beat eggs until foamy and gradually add sugar.
• Continue beating until mixture is stiff and full of air.
• Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
• Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
• Cool for 10-15 minutes and turn out on a cake plate.
• Dust with powdered sugar or frost with a butter cream frosting.

Steps:

• Preheat oven to 350 degrees. Grease 2 (I used 3) 9" cake pans with vegetable shortening. Line with parchment and grease paper. Lightly flour the pans; set aside.
• Combine milk, egg whites and vanilla extract in a small bowl. Whisk briefly and set aside. Combine flour, sugar, baking powder and salt in the bowl of a stand mixer fitted with paddle attachment. Add softened butter and mix on low speed until the mixture has the appearance of wet sand. Set aside 1/2 cup of the egg white/milk mixture. Pour the remaining egg white mixture into the flour mixture and beat for 2 minutes. Add the 1/2 cup of egg white/milk mixture and beat for 1 minute more. Do not over mix. Divide batter evenly amongst pans. Bake for 30-35 minutes. Let cakes cool completely before adding syrup.
• Pomegranate syrup: 1 16 oz. bottle (2 cups) pomegranate juice 1 cup granulated sugar Combine juice and sugar in a medium saucepan. Heat on medium high until sugar has dissolved and mixture is bubbling. Reduce heat and simmer for 25 minutes, or until the mixture has become syrupy and thickened. Let syrup cool slightly. Using a pastry brush, coat cake tops with syrup and stack. Using the handle of a wooden spoon, poke holes in cake, making sure to push through all 2 (or 3) layers. Pour remaining syrup into the punched holes. Allow cake to stand for 15 minutes before frosting.
• Frosting: 4 cups confectioners' sugar 2 sticks butter softened 16 oz. cream cheese 1 tsp vanilla Arils from one fresh pomegranate *optional Combine sugar and butter in the bowl of a stand mixer fitted with paddle attachment. Add cream cheese and vanilla. Mix until thick and thoroughly combined. Use immediately to frost cake. Garnish with arils if desired. Notes: The pomegranate garnish is 1/3 cup ready made fondant mixed with red food coloring, then coated in red sanding sugar and plain granulated sugar. The leaves are made from green fondant also. Over time, the syrup in the cake will darken to a purplish/red color. Still very pretty and yummy all the same.

Steps:

• In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.