Pomegranate Molasses Butter Recipes

POMEGRANATE MOLASSES BUTTER CAKE

Pomegranate Molasses Butter Cake image

Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.

Provided by John Willoughby

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, softened, plus more for greasing pan
1 1/2 cups flour, plus more for dusting pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
3/4 cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners' sugar
6 tablespoons light cream
3/4 cup roughly chopped walnuts or pecans

Steps:

Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
Whisk together confectioners' sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.

Nutrition Facts : @context http, Calories 655, UnsaturatedFat 16 grams, Carbohydrate 84 grams, Fat 33 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 15 grams, Sodium 342 milligrams, Sugar 58 grams, TransFat 1 gram

POMEGRANATE MOLASSES

Pomegranate Molasses image

Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.

Provided by flying chef

Time 1h5m

Yield 24

Number Of Ingredients 3

Ingredients

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice

Steps:

Bring the pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

Nutrition Facts : Calories 94 calories, Carbohydrate 25.7 g, Sodium 0.1 mg, Sugar 23.4 g

HOMEMADE POMEGRANATE MOLASSES

Homemade Pomegranate Molasses image

Provided by Food Network

Yield 1 pint pomegranate molasses.

Number Of Ingredients 3

Ingredients

2 dozen pomegranates (they should be large, red and a little soft on the blossom end when pressed with the thumb) or 6 cups pomegranate juice
1 cup sugar
1 cup lemon juice

Steps:

Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor).
Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.

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