SRC Reveal: Pomegranate Pound Cake

It's time for Group B's first Secret Recipe Club reveal of 2015; we were on break last month. This month I was assigned to The Harried Cook, a blog written by Marsha.

Marsha writes that she's "a wife, mother, daughter, friend, cook, baker and a lover of good food." She's been scribbling down recipes on pieces of paper, napkins, notebooks, text books, mobile phone memos and pretty much anywhere possible for as long as she can remember. She originally wanted to call her blog "Cook. Eat. Sleep. Repeat." but decided that The Harried Cook was more apt. She admits: "...if you know me well, you will not that I am incapable of NOT being harried." The curse of motherhood, I think.

 inspired by The Harried Cook's Pomegranate Pound Cake

Ingredients

Pound Cake

• 3/4 C butter, room temperature
• 1 C organic granulated sugar
• 4 eggs, separated
• 1 t pure vanilla extract
• zest from one organic lemon
• 1-1/2 C flour
• 1/8 t baking soda
• 1/2 C crème fraîche
• 1/2 C pomegranate arils + a handful for garnish

Pomegranate Glaze

• 4 T pomegranate juice
• 1/2 t freshly squeezed lemon juice
• 1 C organic powdered sugar

Procedure

Preheat your oven to 350 degrees F. In a medium mixing bowl, sift together flour with the baking soda and set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the zest, vanilla, and egg yolks; ccontinue beating for another 2-3 minutes. Add the flour-soda mixture in three rounds, alternating with the crème fraîche, added in two rounds.

In a clean, dry bowl, beat the egg whites until stiff. Fold the egg whites into the batter gently until completely incorporated.

Gently stir in the pomegranate arils.

Pour batter into greased baking dishes (I used mini stoneware bundts) and bake until the top is lightly golden and firm. A toothpick inserted in the center of the cake should come out clean.

Remove from the oven, and allow to rest in the baking pan for 10 minutes.

Invert cakes out of the pan. Allow them to cool completely on a cooling rack. While they cool, make the pomegranate glaze.

Pomegranate Glaze
Whisk all ingredients together until smooth and lump-free. Drizzle over cooled cake.

When cool, drizzle glaze over the cakes and garnish with more fresh pomegranate arils.

Thanks, Marsha, for the fabulous recipe.

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