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
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.
amergen
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
January 1, 2012
I made this recipe in a cupcake bundt instead of the full-sized bundt pan. I was quite pleased with how they turned out. I thought the glaze would be thicker, however. After adding the liqueur it was very thin and just a light syrup. It really did make the cake moist though.