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Pomegranate Bundt Cake

Pomegranate Bundt Cake

A fluffy, moist Bundt cake, filled with bright, juicy pomegranate seeds and juice

Course afternoon tea, baking, Baking for Shab-e Yalda, Bundt Cake, Quick & Easy, Yalda
Cuisine cross kitchen, fusion cuisine, Fusion Food, Fusion Kitchen
Keyword Pomegranate Bundt Cake
Prep Time 5 minutes
Cook Time 50 minutes
Servings 12 Pieces
Author Labsalliebe

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

  1. Preheat the oven to 180°C (350°F).
  2. Whisk the eggs with sugar until the mixture is light and creamy.

  3. Add the oil, the freshly squeezed pomegranate juice, and vanilla extract.

  4. Mix the sifted flour, baking powder, and salt, then gradually fold it into the wet ingredients.
  5. Gently fold in the pomegranate seeds.

  6. Grease the Bundt cake pan with butter and dust with flour, then shake off any excess flour.

  7. Pour the batter into the pan and bake in the preheated oven for 45–50 minutes.

  8. 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.

  9. Then, turn it out onto a cooling rack and let it cool completely.

PREPARATION GLAZE

  1. Mix the freshly squeezed pomegranate juice with the powdered sugar and drizzle over the cake.

TOPPING

  1. 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

  2. simply decorate with 2–3 tablespoons of pomegranate seeds.