Here is a recipe for Pomegranate Nut Cake, which uses a cake mix.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- 1 cup chopped and toasted blanched almonds
- 4 eggs
- 4 serving-size instant vanilla pudding
- 18-1/2 ounce (2 layer) yellow cake mix
- 1/2 cold pomegranate juice
- 1/2 cup pomegranate liqueur
- 1/2 cup vegetable oil
- ---
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup pomegrante juice
- 1/2 cup pomegranate liqueur
Preparation:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine rest of first set of ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan on wire rack. Invert onto serving plate. Use skewer to prick holes in cake.
Melt butter in saucepan. Stir in sugar and pomegranate juice. Boil 5 minutes, stirring constantly. Remove from heat and stir in liqueur. Drizzle glaze over top of cake and into holes. Use pastry brush to gather glaze run-off. Continue to brush until all glaze is used on Pomegranate Nut Cake.
Canning Jar Instructions: This recipe makes 6 1-pint jars of cake. As soon as the cake comes out of the oven, poke holes in each cake. Drizzle the glaze into each jar. You might have to move the cake from side to side in each jar to utilize all of the glaze. Be sure to cap each jar and then allow to cool on wire racks. Within 15 minutes or so, the jars will pop making them airtight.
