The pomegranate syrup is slightly tart, adding an acidic spin to this cake. This cake pairs perfectly with fruit or a sorbet. Any extra syrup can be used in a fruit crumble or added to meat or chicken.
2 C. sugar
2 sticks margarine or a bit less than 1 C. of oil
2 tsp. vanilla
1 C. soy milk
2 tsp. baking powder
2 3/4 C. flour
1/2 tsp. salt
2 C. pomegranate juice
1/4 C. sugar
Tiny bit of lemon juice
To make the syrup
Combine the pomegranate juice, 1/4 C. sugar and bit of lemon juice in a pot over a medium low flame. Let it gently simmer for about 40 minutes, until the liquid in the pot is reduced to about 1/2 cup. It will become thick and more syrup-like once it cools.
To make the cake:
· Cream the margarine and sugar together for a few minutes until whiter in color.
· With the mixer on, add the eggs one at a time and mix until combined.
· Slowly add the vanilla and the soy milk.
· Then add the dry ingredients (the batter will be thick, don’t worry).
· Spray and flour your Bundt pan.
· Pour the batter into the Bundt pan reserving about 1/2 cup of the batter in the mixing bowl.
· To the remaining cake batter add about 1/4 C. of the pomegranate syrup and mix together, this is the pomegranate swirl.
· Pour the pomegranate swirl over the plain cake batter and swirl with a toothpick or knife.
· Bake at 350 for about 50 minutes, or until a toothpick inserted into the cake comes out with no crumbs.
3 C. confectioners’ sugar
2 T. soy milk
Bit of hot water
Combine the confectioners’ sugar with the soy milk. Add hot water very slowly until desired consistency is reached, then pour over the cake.
Next, spoon a bit of the pomegranate syrup into a ziplock bag, cut off a bit from one of the corners and swirl the syrup on top of the glaze.
*If you would like to freeze the cake, it’s recommended to freeze it without the glaze and glaze the cake prior to serving it.