Fall, I am SO ready for you. I’ll miss summer. I always do. But I’ve missed cozy sweaters and pumpkin spice lattes – and the fact that I’m so basic.
I’ve been away for so long, and since I refuse to believe blogs are completely irrelevant in 2020, I’M BACK! And I’m bringing you this beautiful spice cake with the prettiest pomegranate icing. I’m sure a delicious cake and a pretty frosting will solve all your problems, right?
I thought so.
Fall Spice Cake
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 cup butter
- 1 cup sugar
- 3/4 cup light brown sugar – packed
- 3 eggs
- 1 1/3 cup buttermilk
- 2 cups icing sugar mixture, sifted
- 1 pomegranate
- 1 lemon
1. Preheat oven to 350°F. Grease and flour 2 small (3 cup) bundt pans.
2. In a medium bowl whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
3. Using a mixer, mix the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing until combined.
3. Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
4. Divide the batter evenly amongst the bundt pans. Bake for 25-30 minutes.
5. Remove from the oven and allow the cake to cool in the pans for at least 10 minutes. Turn the cakes out onto a wire rack and allow to cool completely.
- Cut pomegranate into wedges, then carefully remove arils from the white pith.
- Place two-thirds of the pomegranate arils in a blender and blitz to a thick juice – reserve the remaining arils to decorate the cake. Press juice through a sieve and discard seeds.
- Combine pomegranate juice and icing sugar, then add lemon juice teaspoon by teaspoon, until the glaze has a pouring consistency.
- Place loaf cake on serving platter and pour over with pomegranate drizzle.
- Decorate with pomegranate arils.