Cornmeal Butter Cake with Pomegranate Sauce

By LRay

Better Homes and Gardens, November 2015, page 115.

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup white cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 cups buttermilk*
• 1 cup butter, melted
• 2 cups pomegranate juice
• 2 tablespoons lemon juice
• 1 cup pomegranate seeds

Preparation

Step 1

Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. In a large bowl whisk together the flour, 1 1/2 cups of the sugar, cornmeal, baking powder, baking soda, and salt. Add eggs, buttermilk, and butter and whisk until combined. Pour into prepared pan.

Bake for 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; cool completely.

Meanwhile, in a medium saucepan combine the pomegranate juice, remaining 1/2 cup sugar, and lemon juice. Bring to boiling; reduce heat. Simmer, uncovered, for 35 to 40 minutes or until thickened, stirring occasionally (mixture will become foamy as it thickens). Remove from heat. Stir in pomegranate seeds. Cool. Spoon over cake slices.