Sometimes you can just tell that a recipe is going to be extraordinary just by reading its ingredients list– especially for a baked good like this fabulous ‘Pomegranate Cake.’  If a baked good like this one has either sour cream, yogurt, olive oil or buttermilk in it, then you know it will have a moist crumb.  If it has both brown and regular granulated sugar in it, you know it will have a rich sweetness with hints of molasses. 

Speaking of molasses, this recipe was loaded with pomegranate molasses both in the batter, and as a drizzle on top of the warm, baked cake to add extra flavor.  And then there is the icing or topping; some cakes don’t need a topping, but when you see one as flavorful and appealing as this one, you know if will just add an extra depth of flavor to the already appealing work of art.  That said, this wonderfully  moist, airy pomegranate-flavored cake is heavenly on its own, but its topping of creamy, sweet mascarpone cheese flavored with orange flower water, and its sprinkling of pomegranate seeds for color and a touch of crunch is what makes it one step closer to perfection.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: cake, Delicious magazine, Delicious., dessert, mascarpone, orange flower water, pomegranate cake, pomegranate molasses, pomegranate seeds