Table of Contents
In a separate bowl, combine milk and 2 tablespoons pomegranate molasses. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined. Add flour mixture in 3 batches, alternating with milk mixture.
Pomegranate Topping. Place 3/4 cup of POM juice in a small sauce pan, add the 1 tsp vanilla and sprinkle in 2 tsp gelatin, then let stand 1 minute to soften gelatin before putting it on the heat. Wisk in 2 Tbsp sugar and cook over medium heat, stirring, until sugar dissolves and mixture is steaming.
Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides. In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar.
Combine 1 1/2 cups Pomegranate Juice (POM brand) with 2 Tbsp sugar and stir to combine. Set aside to and stir occasionally until sugar is all dissolved. 1.
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