Pomegranate Molasses Butter Cake

Preparation

1. Step 1

   Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.

2. Step 2

   Sift together 1½ cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.

3. Step 3

   In a large bowl, cream together stick of butter and ¾ cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.

4. Step 4

   Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)

5. Step 5

   Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.

6. Step 6

   Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.

7. Step 7

   In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.