Pomegranate Butter Cream Frosting
- 1 1/2 cups butter - (3 sticks) softened
- 3 cups sifted powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons pomegranate molasses (sold in specialty markets and well-stocked supermarkets)
- 1/2 cup pomegranate seeds divided, see * Note
- 1/2 cup chopped walnuts toasted
* Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing.
Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses.
To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds.
This recipe yields enough to frost a 9-inch layer cake.
Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.