Pomegranates might be considered a super fruit with all its antioxidants in helping keep your heart healthy and removing plaque from within blood vessels to better control cholesterol to even help in battling weight.
Today, I thought to share a wonderful recipe of how to use those hundreds of arils that make up that red flesh in baking with my delicious Pomegranate Pound Cake. To give this unique fruit a special twist, I added grated orange peel as well as vanilla to the batter, which enhances this tender cake’s incredible flavor beyond belief.
The most difficult part about making this cake is cutting through the fruit’s tough skin and scooping those seeds out. However, once you do then whipping this recipe together is easy. I do hope that you decide to make my recipe one day because it is a keeper!
My Pomegranate Pound Cake
3/4 cup of sugar
3 large eggs
3/4 cup of milk + 2 tablespoons of lemon to sour it
2 teaspoons of grated orange peel
2 teaspoons of vanilla extract
2-1/2 cups of sifted flour
1/4 teaspoon of salt
3/4 cup of pomegranate
½ teaspoon of baking soda, leveled
6 tablespoons of butter
Cream the butter and sugar together thoroughly in your mixing bowl.
Beat in your eggs, one at a time, until mixed through.
Add the measured baking soda to your combined milk and lemon juice and stir together. Set this aside for about a minute.
Start alternating between the dry ingredients of flour and salt with that of your milk mixture until everything is added.
Stir in the pomegranate arils last through the batter.
You make one standard size bread loaf pan or two small loaf pans (about 7-3/8 x 3-5/8 x 2-1/4"). I like to make two small loaves and freeze one.
Pour your batter into a greased loaf pan or pans and bake in a 350-degree oven for about an hour, depending on how your oven is regulated.
Test for doneness with a toothpick or cake tester to see if anything sticks.