Happy National Bundt Cake Day! Today, we’re celebrating something truly special – the Bundt cake, which many of us hold dear. This delightful cake not only brings back fond memories but also offers us a wonderful opportunity to explore new flavors together.
Picture this: a fluffy, moist Bundt cake, filled with bright, juicy pomegranate seeds and juice. Doesn’t that sound incredible? The Pomegranate Bundt Cake is not just a feast for the eyes; it’s also incredibly simple to make! You might feel a twinge of hesitation before cutting into something so beautiful, but trust me, it’s completely worth it. Enjoy that first bite!
Watch my preparation video on Instagram
POMEGRANATE BUNDT CAKE FOR NATIONAL BUNDT CAKE DAY
Every year, Tina from Food and Co invites us to celebrate an amazing cake that truly deserves the spotlight! On this special day, baking enthusiasts from around the world heat up their ovens, grab their Bundt pans, and whip up this fluffy cake in all its glory. The results are always a feast for both the eyes and the taste buds.
If you’ve never baked a Bundt cake before, consider this your sign! Get inspired—my Pomegranate Bundt Cake is a great place to start! Dive into the delightful world of fluffy, cake-filled joy. All recipes in German
Obers trifft Sahne Kürbisgugelhupf mit Pflaumenmus
Übersee-Mädchen Saftiger Marmorkuchen nach Ottolenghi
ninamanie Zitrus-Grieß-Gugelhupf
homemade & baked Kürbis-Marmor-Gugelhupf
Linal’s Backhimmel Orangen Gewürz Gugelhupf
Küchentraum & Purzelbaum Saftiger Ameisenkuchen ohne Eierlikör
SalzigSüssLecker Orangen-Safran-Gugelhupf mit Johannisbeeren
Backmaedchen 1967 Spekulatius Gugelhupf
1x umrühren bitte aka kochtopf Limoncello-Gugelhupf mit Pistazien
Küchenmomente Apfel-Mohn-Gugelhupf
zimtkringel weihnachtstauglicher Quarkgugelhupf
FEL!X KITCHEN ORANGEN-MANDEL-GUGELHOPF
Bistroglobal Lebkuchengugelhupf
Coffee2Stay Schneller Schoko-Bananen-Gugelhupf
POMEGRANATE BUNDT CAKE
Why should you bake a Pomegranate Bundt Cake? Because it’s not just any cake—it’s an experience. The fluffy texture, crunchy pomegranate seeds, and sweet-tart flavors come together to create something truly special. And the best part? It’s incredibly easy to make!
Whether you’re a beginner or an experienced baker, this cake is foolproof and always impressive. Plus, it looks stunning! On any festive table, it stands out like a little king, adorned with the bright colors of pomegranate seeds. It’s perfect for National Bundt Cake Day, Shab-e Yalda, a coffee table spread, or simply as a cozy afternoon treat. So grab your mixing bowl and let this delightful cake win your heart!
WHAT IS SHAB-E YALDA?
If you’ve never heard of it, Shab-e Yalda is a traditional Persian celebration of the winter solstice, marking the longest night of the year and the beginning of longer days. So, what do people in Iran do to celebrate? They gather with family, share laughter, and enjoy delicious food!
Families crack open pomegranates, enjoy watermelon (yes, even in winter!), and snack on a variety of nuts. They also read beautiful poems by Hafiz, filling the night with love and joy.
Shab-e Yalda is a festival that embodies warmth and hope—a time to pause and celebrate life. This Bundt cake captures the essence of that tradition and can bring it straight to your home. Even if you’re not celebrating Shab-e Yalda, this cake will be the highlight of your longest night or your shortest afternoon.
Think of it as a blend of Christmas, New Year’s Eve, and a cozy pajama party, but with even more snacks! You can read more about it here.
WHY POMEGRANATE?
I love pomegranates—not only for their vibrant red color but also for their symbolism. In many cultures, including Persia, they represent love, life, joy, and the hope for light. This is especially true on special occasions like Shab-e Yalda, the longest night of the year, when pomegranates play a significant role.
This pomegranate Bundt cake is my tribute to this remarkable fruit and the traditions it embodies. As I remove the seeds from the pomegranates, I can truly feel a connection. It’s almost meditative watching the ruby-red seeds emerge; it takes a bit of patience, but the sight is priceless. Now, imagine how these little jewels transform the Bundt cake batter, adding their fruity freshness to every bite.
Are you ready to give it a try? Grab a Bundt pan and immerse yourself in this delicious blend of tradition and flavor. I’d love to hear how it turns out! Perhaps it will inspire you to experiment with new ingredients. If you’re seeking more inspiration, keep exploring the site—your next tasty idea is just waiting to be discovered!
INGREDIENTS FOR POMEGRANATE BUNDT CAKE
4 eggs
200 g sugar
80 ml oil
250 ml pomegranate juice, freshly squeezed
1 tbsp vanilla extract*
400 g flour (sifted)
17 g baking powder
1 pinch of salt
125 g pomegranate seeds
Butter and flour for the bundt cake pan*
INGREDIENTS FOR THE GLAZE
4 – 5 tbsp pomegranate juice, freshly squeezed
250 g powdered sugar
INGREDIENTS TOPPING
6 whole small pieces of pomegranate
2 – 3 tbsp pomegranate seeds
PREPARATION POMEGRANATE BUNDT CAKE
Preheat the oven to 180°C (350°F).
Whisk the eggs with sugar until the mixture is light and creamy.
Add the oil, the freshly squeezed pomegranate juice, and vanilla extract.
Mix the sifted flour, baking powder, and salt, then gradually fold it into the wet ingredients.
Gently fold in the pomegranate seeds.
Grease the Bundt cake pan* with butter and dust with flour, then shake off any excess flour.
Pour the batter into the pan and bake in the preheated oven for 45–50 minutes.
Do the toothpick test, and once the cake is done, remove it from the oven and let it sit in the pan for 10 minutes. Then, turn it out onto a cooling rack and let it cool completely.
PREPARATION GLAZE
Mix the freshly squeezed pomegranate juice with the powdered sugar and drizzle over the cake.
TOPPING
Break the pomegranate into 6 whole pieces and cut away the peel as much as possible, but not too much to keep the seeds from falling apart. Arrange them on the cake as jewels, or simply decorate with 2–3 tablespoons of pomegranate seeds.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Pomegranate Bundt Cake
A fluffy, moist Bundt cake, filled with bright, juicy pomegranate seeds and juice
Ingredients
INGREDIENTS POMEGRANATE BUNDT CAKE
- 4 eggs
- 200 g sugar
- 80 ml oil
- 250 ml pomegranate juice freshly squeezed
- 1 tbsp vanilla extract
- 400 g flour sifted
- 17 g baking powder
- 1 pinch of salt
- 125 g pomegranate seeds
- Butter and flour for the bundt cake pan
INGREDIENTS FOR THE GLAZE
- 4 - 5 tbsp pomegranate juice freshly squeezed
- 250 g powdered sugar
INGREDIENTS TOPPING
- 6 whole small pieces of Pomegranate
- 2 tbsp pomegranate seeds
Instructions
PREPARATION POMEGRANATE BUNDT CAKE
-
Preheat the oven to 180°C (350°F).
-
Whisk the eggs with sugar until the mixture is light and creamy.
-
Add the oil, the freshly squeezed pomegranate juice, and vanilla extract.
-
Mix the sifted flour, baking powder, and salt, then gradually fold it into the wet ingredients.
-
Gently fold in the pomegranate seeds.
-
Grease the Bundt cake pan with butter and dust with flour, then shake off any excess flour.
-
Pour the batter into the pan and bake in the preheated oven for 45–50 minutes.
-
Do the toothpick test, and once the cake is done, remove it from the oven and let it sit in the pan for 10 minutes.
-
Then, turn it out onto a cooling rack and let it cool completely.
PREPARATION GLAZE
-
Mix the freshly squeezed pomegranate juice with the powdered sugar and drizzle over the cake.
TOPPING
-
Break the pomegranate into 6 whole pieces and cut away the peel as much as possible, but not too much to keep the seeds from falling apart. Arrange them on the cake as jewels, or
-
simply decorate with 2–3 tablespoons of pomegranate seeds.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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