This festive pareve Bundt cake tastes divine, and is perfect any time of day: for breakfast, afternoon tea, or dessert. Feel free to omit the pomegranate glaze, but I love how it soaks into the cake, and the pomegranate seeds sit like jewels on top. Date honey and pomegranates are two cornerstones of Israeli cuisine and immediately conjure up images of Machane Yehuda.
- Cook Time
- Prep Time
- 1 cake (8-10 slices)Servings
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups dark brown sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup vegetable oil
- 1/4 cup date honey
- 2 large eggs
- 1 1/2 cups unsweetened pear applesauce
- 1/2 cup pomegranate juice
- 1/4 cup sugar
- Juice of 1/2 lemon
- 3/4 cup pomegranate seeds (optional)
1 Preheat the oven to 350°F.
2. In a small mixing bowl sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
3. In a separate large mixing bowl stir together the brown sugar, vanilla extract, and vegetable oil until thoroughly combined.
4 Stir in the date honey, then whisk in the eggs one at a time.
5. Add the pear applesauce and stir until fully mixed in.
6. Add the flour mixture one third at a time, making sure it is well incorporated before each addition.
7. Spoon the batter into a greased 10-inch Bundt or tube pan.
8. Transfer to the preheated oven and bake 40 to 60 minutes, until a toothpick comes out clean. Allow to cool slightly, then invert onto a plate or board. Let it cool while you make the pomegranate glaze.
9. Combine the pomegranate juice, sugar, and lemon juice in a small pot over medium heat. Bring to a boil, and then reduce to a simmer. Simmer, uncovered and stirring frequently, until syrupy and reduced by about half (about 10 minutes).
10. Remove from the heat and stir in the pomegranate seeds.
11. Spoon the glaze over the cake and serve.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 Subscribe Now