Welcome to DAY 5 of the 12 Cakes of Christmas!
Amy of Crumbs in my Mustachio came up with the idea of a group of bloggers creating a cake a day from December 1st through the 12th. She put together a diverse and talented group, each of whom chose a day and created a unique cake to present. Today is Chef Bec’s day.
Yes, I said Chef Bec’s day.
Hi, my name is Karen. I blog over at Baking in a Tornado, and I’m going to be presenting my own cake on December 10th. I’m here at It’s Yummi! doing kind of an unusual guest post today. Although I’m writing this post, it’s Bec’s cake, recipe and pictures I’m presenting.
Of course luck would have it that on the day her cake takes the spotlight, Chef would be sick. Fortunately she had already baked her cake, taken her pictures and written up the recipe. So I’m really just here as the Maitre d’. I’ll show you to your seat and do the presentation, but the artistry is all Becca’s.
So it’s my pleasure to present her Pomegranate Lime Bundt Cake. It’s festive and elegant, perfect for the holiday season.
- FOR THE TOPPING
- 1 cup pomegranate arils
- 2 teaspoons granulated sugar
- 1 Tablespoon pomegranate juice
- 1 teaspoon cornstarch
- FOR THE CAKE
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 oz unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 5 large eggs (or 4 extra large)
- 8 ounces milk (I used 2%)
- 3 limes, finely grated for zest, and juiced
- Heat oven to 350°F (325°F if using a dark nonstick or a silicone baking pan) Butter and flour a 10- or 12-cup Bundt pan and set aside.
- POMEGRANATE TOPPING
- In a small bowl, combine all topping ingredients.
- Evenly spoon topping mixture into generously greased and floured pan.
- Zest and juice the limes into small bowls and set aside.
- Sift together flour, baking powder, salt and set aside.
- Beat butter till soft, gradually add sugar, beat until light and flully. Beat in eggs one at a time, scraping down bowl after each addition.
- On lowest speed, alternately add dry ingredients and milk, scraping sides of bowl down as necessary and beating just to mix each addition.
- Stir in lime juice and zest with a spoon.
- Pour half of the batter on one side of the pan, half in the other. Level top gently with a silicone spatula or the back of a spoon.
- Bake until cake tester comes out clean, about an hour. Let cool slightly on wire rack - 10-15 mins before inverting onto a wire rack to cool completely.
Below are links to the cakes that were posted earlier in the week. Take my word for it you do not want to miss any of these recipes. Be sure to stop by Becca’s Facebook page or that of any of the participants, daily from now through the 12th. We’ll all be featuring that day’s contribution to the 12 Cakes of December.
12/1 Chocolate Truffle Pirouette Cake from Libby at Lemony Thyme
12/2 Strawberries ‘n Cream Cake with Tea Berries from Lysska at Cooking from a SAHM
12/3 Coconut Tres Leches Cake from Nettie at Moore or Less Cooking
12/4 S’Mores Cake from Lynne at 365 Days of Baking & More
12/5 MY Pomegranate Lime Bundt Cake
12/6 The Rowdy Baker
12/7 Hun . . . What’s for Dinner?
12/8 Chocolate, Chocolate and more
12/9 Manila Spoon
12/10 Baking In A Tornado
12/11 Crumbs in my Mustachio
12/12 Tampa Cake Girl