Deck your holiday dessert table with bursts of color and flavor! Lime bundt cake is studded with beautiful, sweet pomegranate arils. It's a delicious holiday dessert.
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.
CAKE
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.