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A Big Hit That Will Make Your Holidays More Merry And Bright! – Pomegranate Pear Cake Recipe

Pomegranate Pear Cake features is an easy and delicious recipe featuring a combination of tender cake, tart fruit and rich buttercream. This cake was an absolute h̾i̾t and not a crumb was left behind. Just 15 minutes after we cut into the cake, there was only a small sliver left; toppled over. I hope this Pomegranate cake makes your holidays more merry and bright.

Cake is what I love to do best. I enjoy making layered cakes because it is a process that takes time. There are multiple components that come together at the last-minute to become one cohesive unit. Plus, with cakes there is always a solution to fix whatever may have gone awry.

This time, I made a pomegranate pear cake. I think pomegranate seeds are so pretty. I love the vibrant red color of the seeds, they add a nice crunch to the soft and delicate wh̾i̾te cake. It’s one of my favorite cake batters. This cake would be nice for tea parties and garden gatherings. It’s so frilly and dainty.


1 teaspoon ground ginger

3 tablespoons brown sugar

1 teaspoon vanilla extract

1-1/2 cups pomegranate juice

1 can pear halves in juice, drained and cut into 1/8-inch slices


2 cups cake flour

2 teaspoons baking powder

10 tablespoons butter, softened

1-1/4 cups sugar

1/4 teaspoon salt

1 teaspoon wh̾i̾te vinegar

4 large eggs, room temperature

3/4 cup 2% milk

2 teaspoons vanilla extract


7-1/2 cups confectioners’ sugar

4 to 5 tablespoons 2% milk

1-1/2 cups butter, softened

2 teaspoons vanilla extract

Pomegranate seeds

2 to 3 drops red food coloring, optional


Preheat the oven to 350F. Grease and line 3, 8-inch cake rounds with parchment paper. Set aside.

Combine the juice, brown sugar, and ginger in a small saucepan. Cook over medium heat and stir until sugar is dissolved. Remove from heat, add vanilla and mix well.

Pour the liquid mixture over the pears in a bowl or shallow dish and turn to coat. Cover and place in the fridge to chill for at least 4 hours.

Mix together milk and vinegar in a small bowl until combined. Allow 5 minutes to curdle.

In a large bowl, whisk butter and sugar for 5-7 minutes until light and fluffy.

Add vanilla, eggs, one at a time, beating well after each addition.

In another bowl, combine flour, baking powder and salt then pour into creamed mixture alternately with milk mixture, beating gently but thoroughly after each addition.

Divide the cake batter evenly between the prepared pans and bake in a preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool for 5 minutes in the pans, then invert onto a cooling rack to cool completely.

For frosting:

Drain the pears, keeping the marinade, and pat them dry.

Beat together butter, 2 tablespoons reserved marinade, vanilla and food coloring in a large bowl until blended.

Add confectioners’ sugar and beat in alternately with enough milk until creamy.

Assemble the cake:

After the cakes cool completely, use a serrated knife to split the layers in half, creating 6 layers total.

Place the first layer, cut-side-up on your serving platter, pour 1/4 cup reserved marinade. Add 2/3 cup pears on top. Place another cake layer on top, spread with 1/2 cup frosting and repeat for all layers.

Use a flat spatula to level the top and sides with 2 cups of frosting.

Pipe around top and bottom edges with remaining frosting.

Add pomegranate seeds over top of cake.

Allow the cake to chill and set in the refrigerator for at least 2 hours.


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