POMEGRANATE MOLASSES AND CHERRY CAKE
INGREDIENTS
1 cup dried sweet cherries, such as Bing 3⁄4 cup pomegranate molasses
1⁄2 cup pomegranate juice
1 tablespoon freshly grated ginger Safflower or similar oil for the pan, plus 3⁄4 cup for the cake, divided use
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon baking soda
1⁄2 teaspoon coarse salt
2 large eggs
3⁄4 cup firmly packed light brown sugar For the cocktail:
2 tablespoons or 1 ounce pomegranate juice
2 tablespoons or 1 ounce white rum 2 tablespoons or 1 ounce orange liqueur, such as triple sec
DIRECTIONS
Roughly chop the dried cherries.
In a small saucepan, combine the cherries, pomegranate molasses, juice and fresh ginger. Heat until bubbles form around the edge of the pan, stirring to dissolve the molasses. Set aside to cool.
Heat the oven to 325 degrees. Brush an 8-inch square glass or ceramic baking dish with safflower oil.
In a medium bowl, whisk together the flour, dried ginger, cinnamon, allspice, pepper, baking soda and salt.
In a large bowl, whisk together the oil, eggs and light brown sugar until a creamy mixture forms. Whisk in the cooled pomegranate mixture, then stir in the dry ingredients with a rubber spatula.
Pour the batter into the prepared baking dish and bake for 1 hour, or until a cake tester inserted into the center comes out clean.
Meanwhile, make the cocktail by stirring together the pomegranate juice, white rum and orange liqueur.
As soon as the cake comes out of the oven, use a wooden skewer to punch holes all the way through to the bottom, spaced about 1 inch apart. Slowly pour the cocktail over the cooling cake.
Allow the cake to cool in the baking dish. Serve with vanilla ice cream, if desired. The cake will keep at room temperature, covered, for up to three days.