Spiced Pomegranate Molasses Applesauce Recipes

SCANDINAVIAN SPICED CAKE WITH APPLESAUCE FILLING

Steps:

• For cake:.
• Preheat oven to 350°F Lightly butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper.
• Mix first 5 ingredients in medium bowl. Dissolve baking soda in 1/4 cup water.
• Using electric mixer, beat shortening and sugar in large bowl until blended. Beat in egg. Gradually beat in molasses. Mix in dry ingredients alternately with buttermilk. Beat in baking soda mixture. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack; peel off paper. Cool completely.
• For filling:.
• Combine all ingredients in heavy medium saucepan. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes. Transfer filling to small bowl and cool completely. Discard cinnamon stick. (Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.).
• For frosting:.
• Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form. Spoon 3/4 cup frosting into pastry bag fitted with medium star tip.
• Cut cake into 3 equal layers. Using bottom of tart pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1/2 cup applesauce filling over. Spread 1 cup frosting over. Repeat layering with 1 cake layer, 1/2 cup filling and 1 cup frosting. Top with remaining cake layer, cut side down. Spread some of remaining frosting thinly over top and sides of cake. Press almonds onto sides of cake. Drizzle remaining.
• 1 tablespoon molasses over top of cake. Pipe remaining frosting around top edge of cake. Cover and refrigerate at least 1 hour or up to 6 hours.

APPLESAUCE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
• In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
• In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
• Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
• Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

SPICED APPLESAUCE

Steps:

• Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from the heat; discard the cinnamon stick. Mash the apples to desired consistency. Serve warm or cold. Store in the refrigerator.

SPICED APPLE NAPOLEONS WITH POMEGRANATE CARAMEL SAUCE

Steps:

• Preheat oven to 375°F. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Place 1 phyllo sheet on work surface. Brush with half of melted butter. Sprinkle with half of cinnamon sugar. Top with second phyllo sheet. Brush with remaining butter. Sprinkle with remaining cinnamon sugar. Cut phyllo lengthwise in half; place 1 half atop other. Cut phyllo crosswise into 3 squares. Cut each square into 4 triangles for a total of 12 triangles. Place triangles on large baking sheet. Bake until deep golden, about 8 minutes. Cool on sheet.
• Stir 1/2 cup sugar, 3/4 teaspoon cinnamon, 1 cup water and allspice in large saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add apples; reduce heat and simmer until tender, stirring often, about 15 minutes. Mix in bourbon. Mix cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until liquid thickens slightly and mixture boils, about 1 minute. Remove from heat. (Phyllo triangles and apple mixture can be prepared 4 hours ahead. Cover separately. Let stand at room temperature. Rewarm apple mixture over low heat before using.)
• Stir 1/2 cup water and brown sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil until slightly reduced, about 6 minutes. Add pomegranate molasses and boil until syrupy, about 4 minutes. Cool. Place 1 phyllo triangle on each of 6 plates. Top each with warm apple mixture. Top each with another phyllo triangle. Drizzle pomegranate sauce over.

SPICED POMEGRANATE SYRUP

Steps:

• Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
• Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
• Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

GRANDMA'S ONE BOWL MOLASSES APPLESAUCE CAKE

Steps:

• Sift dry ingredients, cut in butter. Stir in molasses, egg, applesauce, raisins.
• Pour into greased and floured 8" square pan. Bake 350 for 40-45 minute.
• Drizzle with glaze when cool.