Orange & Pomegranate Cake

Happy New Year Readers! Seen as it’s January I wanted to bake something with some (slight) health benefits, and also more importantly, I wanted to use seasonal produce. Orange and pomegranate are both seasonal fruits for January, so I decided to combine them into this tasty moist cake. Garnished with pomegranate seeds, which are packed full of antioxidants and vitamins (that’s the slight health benefit part!).

First I beat together 240g butter and 340g caster sugar in a food mixer until fluffy and well combined.

I then added 2 eggs and 200ml semi-skimmed milk and mixed again.


In a pan I gently heated 100g golden syrup and 50g black treacle. Just until they mixed together and are a bit easier to work with. I let it cool for a little while, then added to the mixture and combined.

I measured out the dry ingredients of 340g plain flour, 1 1/2 tsp baking powder, 1 tsp ground ginger, 1 tsp mixed spice, a pinch of salt, and the zest of one large orange. I folded all of this into the mixture.

I poured the batter into a square brownie pan.

And baked on 180C/350F/Gas Mark 4 for 30 minutes.

Whilst it was baking I put 6 tbsp caster sugar, 8 tbsp pomegranate juice and 4 tbsp fresh orange juice (I used the same orange I got the zest from) in a pan.

I heated it slowly until it boiled then took it off the heat to cool. I hadn’t seen pomegranate juice before, but I found it very easily in Tesco.

When the cake came out of the oven I poked holes all over it with a skewer, then using a spoon, drizzled the syrup over it, coating it fully. Then I left it in the pan to cool.

I came back to the cake a while later and it was still a little warm so I put it on a cooling rack. By the time I returned to check on it again it was looking nice and moist as the syrup had soaked in.

I made a cream cheese icing using 150g icing sugar, 75g butter, 50g cream cheese and 1 tsp vanilla extract.

I spread it over the cake, then garnished with pomegranate seeds, and finally added a sprinkle of gold glitter for some extra sparkle!

The cake was delicious and moist, I ate a piece straight away to test my recipe. I could taste the orange and ginger, and the moist sweetness of the pomegranate syrup. I am very pleased with the results!

I have also entered this recipe into the Calendar Cakes January Challenge ‘New Year, New You’, hosted by Laura Loves Cake and Dollybakes.

3 comments / Add your comment below

  1. This looks really tasty…lovely ingredients and some health benefits too…does that mean you can eat more than one slice? Our Calendar Cakes challenge this month is New Year, New You…healthier bakes…you would be most welcome to add your cake to our linky on the announcement post…but either way it looks great! 🙂

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