Pomegranate Nut Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
***Cake***
1 cup chopped and toasted blanched almonds
4 eggs
1 package (4 serving-size) instant vanilla pudding mix
1 package (18.25 ounce) yellow cake mix
1/2 cup cold pomegranate juice
1/2 cup pomegranate liqueur
1/2 cup vegetable oil
***Glaze***
1/2 cup butter
1 cup sugar
1/4 cup pomegranate juice
1/2 cup pomegranate liqueur
Directions:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan. Combine remaining cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour.
Cool in pan on wire rack. Invert onto serving plate. Use skewer to prick holes in cake.
Make glaze: Melt butter in saucepan. Stir in sugar and pomegranate juice. Boil 5 minutes, stirring constantly. Remove from heat and stir in liqueur.
Drizzle glaze over top of cake and into holes. Use pastry brush to gather glaze run-off. Continue to brush until all glaze is used on Pomegranate Nut Cake.
Recipe Location: https://www.cdkitchen.com/recipes/recs/29/Pomegranate-Nut-Cake130295.shtml
Recipe ID: 101168
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