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Pomegranate Nut Cake
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- #101168
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
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.
added by
amergen
nutrition data
Nutritional data has not been calculated yet.
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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.