Pomegranate Nut Cake

Recipe At A Glance
Rating: 4/5

4 stars based on 1 review
recipe is ready in 1-2 hrs

Ready in: 1-2 hrs ?
recipe difficulty 2/5

Difficulty: 2/5

Serves/Makes: 12

photo by: CDKitchen Staff
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INGREDIENTS:

***Cake***
1 cup chopped and toasted blanched almonds
4 eggs
1 package (4 serving-size) instant vanilla pudding
1 package (18-1/2 ounce, two-layer size) 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.

NUTRITION:

This Pomegranate Nut Cake recipe from CDKitchen serves/makes 12

Recipe ID: 101168

SUBMITTED BY: amergen

REVIEWS:

1 Review

Valerie's Review: 2012-01-01
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.

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