An excellent cake to have with a cup of coffee or tea, an after dinner snack or even a morning breakfast treat. It’s a dense cake, similar to the consitency of a fruit cake, therefore, a great alternative for those who don’t like fruit cake! *raises hand*
If you can’t find pomegranate molasses in your grocery store, you can make your own quite easily too. It just takes a little bit of time, but it’s very hands off.
2 cups cake flour (sift before measuring)
1/2 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1 cup low fat buttermilk
2/3 cup pomegranate molasses
1/4 cup butter, melted
1 large egg, lightly beaten
1 Tbsp grated orange rind
Preheat oven to 350F
Lightly grease a 9-inch baking pan with cooking spray; line bottom of pan with parchment paper and ensure that is also lightly greased.
Sift together flour, baking soda, cinnamon, ginger, and salt.
In a large bowl, mix the remaining (wet) ingredients together until well incorporated.
Add dry mixture to the wet, stirring just until combined, do not over mix.
Spoon batter rather then pour, into prepared pan. Bake for 35 minutes or until a tooth pick inserted in center comes out clean.
Let the cake cool and set in the pan for 10-15 minutes, on a wire rack.
Loosen cake from sides of pan with a thin spatula or knife and turn out onto a cooling rack, removing parchment paper and allowing it to cool completely.
Dust with icing sugar.
My mother and I love plum pudding at Christmas, but it’s so super sweet and rich. We decided we’d use this cake in place of the pudding this year. Hot brown sugar sauce over warmed cake and a scoop of vanilla ice cream. I can hardly wait!