pomegranate molasses butter cake with candied walnuts
Pomegranate molasses was called a “power ingredient” awhile back. Kind of a funny description, but I do understand what they’re getting at because I have a sticky, half-empty bottle of it in the back of my cupboard. I’ve mixed it into seltzer, salads, and now an easy little cake that is perfect for, say, potlucks. It’s buttery but not too rich, and unexpectedly perfect for cutting into hand-held squares to be passed around and eaten like brownies.
Another thing: the recipe makes more glaze than you’ll need, so go ahead and make doughnuts, cookies, or even more cake to use it up.
