Spiced Walnut Cake with Pomegranate Molasses Frosting
A spiced walnut cake layered with pomegranate molasses frosting, topped with walnuts and pomegranate seeds, perfect for festive occasions or cozy gatherings
Ingredients
- All-Purpose Flour: 2 cups
- Sugar: 1 1/2 cups
- Butter: 1/2 cup, softened
- Eggs: 3 large
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 1/2 teaspoon
- Cloves: 1/4 teaspoon
- Milk: 1/2 cup
- Walnuts: 1 cup, chopped
- Vanilla Extract: 1 teaspoon
- Powdered Sugar: 1 cup
- Pomegranate Molasses: 2 tablespoons
- Pomegranate Seeds: 1/3 cup
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract. In a separate bowl, mix flour, baking powder, salt, and spices. Fold dry ingredients into wet alternately with milk. Stir in walnuts.
- Pour batter into pan and smooth the top.
- Bake 45-50 minutes until a toothpick comes out clean. Cool completely.
- Beat powdered sugar with pomegranate molasses to make frosting. Spread evenly over cooled cake and top with walnuts and pomegranate seeds.
- Slice and serve at room temperature.
Notes
- Toast walnuts lightly for enhanced flavor.
- Chill frosting slightly for easier spreading.
- Balance pomegranate molasses with powdered sugar to control tanginess.
- Adjust spices according to preference.