Soaking a cake in liquid is a great way to add flavor and make it more moist. If a cake comes out dry, drizzle some milk over it and let it soak in. This is a good tip my mom would always use.

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Serves 10–12

You will need:

2 sticks butter, softened+extra

for greasing

1 1/2 cups + 4 tablespoons sugar

4 large eggs

3 cups flour

1 teaspoon vanilla extract

2 teaspoons baking powder

3/4 cups milk

2 cups pomegranate juice

2 cups heavy cream

seeds from . vanilla bean

1/4 cup amaretto

pomegranate seeds

  1. Preheat oven to 350°F.
  2. Beat 1½ cups sugar and butter until light and creamy.
  3. Add eggs, 1 at a time, mix well, and add flour, vanilla, baking powder, and milk. Stir until you have a smooth batter.
  4. Divide the batter into 2 well-greased 9” pans.
  5. Bake for about 25–30 minutes or until a wooden skewer comes out clean.
  6. Cool on a wire rack.
  7. Place pomegranate juice and 4 tablespoons sugar in a pot and bring to a boil, let it simmer until it’s reduced to half, and then let cool.
  8. Whip cream and vanilla until soft and creamy.
  9. Place 1 cake on a serving dish, and make a lot of little holes in the cake with a bamboo skewer.
  10. Drizzle half of the amaretto and let it soak into the cake.
  11. Add half the cream and put another cake on top. Do the same with the rest of the amaretto.
  12. Finish off with more cream, pomegranate seeds, and the cold syrup.


Photography by Paul "Sweet Paul" Lowe

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