Vanilla Pomegranate Cake Recipes

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VANILLA & POMEGRANATE CAKE



Vanilla & pomegranate cake image

A vibrant cake that's gloriously syrupy and tangy. Eat it warm or cold as a pudding

Provided by John Torode

Categories     Buffet, Dessert, Dinner, Lunch, Treat

Time 1h10m

Number Of Ingredients 11

200g butter
200g caster sugar
3 eggs
zest 1 lemon plus juice of ½
140g self-raising flour
100g plain flour
½ tsp vanilla extract
juice ½ lemon (use the other ½ of the one for the cake)
2 pomegranates , juice of one, seeds of one (or 100ml pomegranate juice, 110g pack pomegranate seeds)
85g caster sugar
½ tsp vanilla extract

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm loose-bottomed cake tin. Beat the butter and sugar with an electric whisk until pale and creamy. Add the eggs one at a time, then add the lemon zest and juice and vanilla extract. Fold in the flours with a metal spoon until well mixed. Transfer to the cake tin, smooth the top, then bake for 50 mins until risen and golden.
  • To make the syrup, mix the lemon juice with the pomegranate juice, caster sugar and vanilla, then heat gently until the sugar dissolves. Increase the heat and reduce slightly until syrupy. Remove from the heat and cool slightly, then tip in the pomegranate seeds.
  • Remove the cake from the oven. Allow to cool for a few minutes before poking holes all over it with a skewer and pouring over the pomegranate syrup. Enjoy warm or cool completely in the tin.

Nutrition Facts : Calories 475 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium

EASY VANILLA CAKE



Easy Vanilla Cake image

This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.

Provided by Sapphire Bang

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h45m

Yield 10

Number Of Ingredients 9

cooking spray
2 ⅔ cups all-purpose flour, or more as needed
1 cup white sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
2 pinches salt
3 eggs
¾ cup milk
¾ cup vegetable oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
  • Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g

IRAQI VANILLA CAKE WITH POMEGRANATE SAUCE



Iraqi Vanilla Cake With Pomegranate Sauce image

Make and share this Iraqi Vanilla Cake With Pomegranate Sauce recipe from Food.com.

Provided by Um Safia

Categories     Dessert

Time 50m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

4 free range eggs, separated
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups flour
1 tablespoon baking powder
1/4 cup butter
2 tablespoons sugar
1 teaspoon cornstarch
1/2 cup sweet pomegranate juice
1/4 teaspoon rose water

Steps:

  • Preheat oven to 180°C Grease and flour a large loaf pan.
  • Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
  • Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
  • Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
  • To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

Nutrition Facts : Calories 276.3, Fat 8.5, SaturatedFat 4.5, Cholesterol 121, Sodium 212.8, Carbohydrate 44.4, Fiber 0.6, Sugar 25.5, Protein 5.6

SPICED POMEGRANATE-PEAR CAKE



Spiced Pomegranate-Pear Cake image

This special-occasion pomegranate cake is a delicious combination of tender cake, tart fruit and rich buttercream. It is also beautiful and stays moist for days. -Kelly Koutahi, Moore, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 22

1-1/2 cups pomegranate juice
3 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 can (29 ounces) pear halves in juice, drained and cut into 1/8-inch slices
CAKE:
3/4 cup 2% milk
1 teaspoon white vinegar
10 tablespoons butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
BUTTERCREAM FROSTING:
1-1/2 cups butter, softened
2 teaspoons vanilla extract
2 to 3 drops red food coloring, optional
7-1/2 cups confectioners' sugar
4 to 5 tablespoons 2% milk
Pomegranate seeds

Steps:

  • In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 614 calories, Fat 26g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 321mg sodium, Carbohydrate 93g carbohydrate (75g sugars, Fiber 1g fiber), Protein 4g protein.

POMEGRANATE SHEET CAKE WITH LIME GLAZE



Pomegranate Sheet Cake with Lime Glaze image

A homespun look meets exotic flavor.

Provided by Marlena Spieler

Yield Makes 12 servings

Number Of Ingredients 13

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
3/4 cup pomegranate juice, divided
4 teaspoons grated lime peel, divided
1/2 cup plain Greek-style yogurt*
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup pomegranate seeds
2 tablespoons thinly sliced mint leaves

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl. Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.
  • Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes. Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel. Using fork, poke holes in top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely. Sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake before serving.
  • A thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets.

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