Pomegranate Sheet Cake with Lime Glaze

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  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup pomegranate juice, divided
  • 4 teaspoons grated lime peel, divided
  • 1/2 cup plain Greek-style yogurt*
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup pomegranate seeds
  • 2 tablespoons thinly sliced mint leaves

Recipe Preparation

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl.

  • Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.

  • Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes.

  • Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel.

  • Using fork, poke holes over top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely.

  • To serve, sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake.

  • *A thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets.

Recipe by Marlena Spieler,Reviews Section

Pomegranate Sheet Cake with Lime Glaze - Recipes

Makes one 9x13 inch sheet cake

Cost: $2.90 (that's about $.12/piece if you cut 24 pieces)

flour: .30, buttermilk: .25, lemons: .75, sugar: .25, butter: .40, eggs: .40, confectioner's sugar: .45, other stuff: .10

3/4 C buttermilk (or 2 tsp vinegar and a scant 3/4 C milk mixed together)

3 Tbsp grated lemon zest and 1/4 C juice (2 large lemons or 3 normal ones)

3 large eggs plus 1 egg yolk

Preheat to 325 degrees. Grease a 9x13 inch pan.

Combine flour, baking powder, baking soda, and salt in medium bowl.

Combine buttermilk, lemon juice, and vanilla in smaller bowl.

In large bowl, beat granulated sugar and lemon zest until moist, fragrant, and yellowish. Transfer 1/4 C of this mixture to a small bowl, cover, and reserve. Don't forget this step.

Add butter to remaining sugar/zest mixture and beat until light and fluffy. Then beat in eggs and yolk (one at a time preferably) until incorporated.

Now add 1/3 of the flour mixture, then half the buttermilk mixture, then flour mixture, then buttermilk mixture, then flour mixture. Mix until smooth.

Put batter in pan and even it out. bake until cake is golden brown and toothpick inserted into center comes out clean--25-35 minutes. (My husband did this step because I had to go somewhere and everything still turned out okay.) Cool cake for about ten minutes.

While the cake cools, whisk confectioner's sugar, lemon juice, and buttermilk until smooth. Spread it over the warm cake.

Now let it cool a little more. When it's still a little warm, but not hot, sprinkle the reserved sugar/lemon mixture on top of this. In this way the sugar doesn't melt into the cake/glaze completely, but it does form this little sort of crunchy shell that is just fabulous.

Banana Coconut Lime Bundt Cake #SundaySupper

We are all getting ready for the holiday season, which means planning dinner parties and meals that go on for hours at a time. Yet, the dishes do not have to be labor intensive. This week my Sunday Supper family is showcasing Easy Holiday Entertaining.

I’m sharing with you Banana Coconut Lime Bundt Cake for two reasons it is super easy to put together and it is a dessert worthy of a place on the holiday table.

There is an old jingle about ‘putting a lime in the coconut.’ I took this one step further by adding bananas. Two of the bananas are beaten into the ingredients and two of them are folded in at the end with the coconut. The lime glaze drizzled over the cake packs a zesty punch that blends beautifully with the cake.

Best of all, Banana Coconut Lime Bundt Cake freezes beautifully so you can make it ahead of time. I recommend freezing it before glazing. Once the cake thaws, drizzle the glaze on top.

I don’t know that this cake will ever become its own jingle but that’s okay because sharing the recipe and eating the cake is satisfaction enough for me.

Recipe Summary

  • 2 large tart apples
  • 2 pomegranates, peeled and seeds separated
  • 1 (16 fl oz) bottle pomegranate juice
  • 2 cups white sugar
  • 2 large oranges
  • 2 (12 ounce) bags fresh cranberries, rinsed and sorted
  • 1 cup pecans, chopped

Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.

Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.

Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

Strawberry Pomegranate Cider Berry Infused Water

If you like Chipotle’s Tractor Beverage Organic Agua Fresca you will absolutely love this copycat refreshing infused berry water.

Cuisine American, Dairy Free

Keyword apple cider vinegar, fresh fruit, infuse, pomegranate, strawberry

Total Time 8 hours 5 minutes


  • 4-5 large fresh strawberries sliced with stems removed or enough to fill the infusion chamber half full
  • 8 cups filtered water
  • 1/2 cup granulated sugar
  • 16 ounces pomegranate juice
  • 1/4 cup apple cider vinegar (AVC) the type with the mother. Why the type with the Mother? Because not all ACV’s are equal. The ACV with the Mother is a pure version whereas the others are diluted.


Since you just can’t go out a buy strawberry water I make my own. But first, I use a 3.5 quart acrylic fruit infusion pitcher for making the strawberry water.

Place fresh sliced strawberries in the chamber of the infuser and set aside. Add water and sugar to pitcher and stir until sugar is completely dissolved and water is clear.

Place the infuser into the acrylic pitcher. Then place the pitcher in the refrigerator and allow the infusion to take place. I usually keep the pitcher in the fridge for at least 8 hours and sometimes 24 hours to get a more intense strawberry flavor.

Remove the acrylic pitcher from the refrigerator. Remove the infuser. Add the pomegranate juice and apple cider vinegar into the pitcher and stir to combine.

Note: You can discard the strawberries or if desired continue to infuse even longer as long as the strawberries remain fresh and have not become soggy.

Serve over ice cubes and enjoy. The juice should be consumed within three to five days.

Make This Recipe With:

Ventray MK37 Stand Mixer

Powerful 500 watt motor - enjoy true power and mixing performance for all your daily baking needs. 4 Attachments included - flat beater, dough hook, wire whisk and pouring shield 6 Speed selection- great for beating, kneading, fast whipping, and pulsing 4.5 Quart stainless steel mixing bowl Tilt-head design - easy to a


For the cake:

  • 8 oz. (1 cup) unsalted butter, softened more for the pan
  • 10-1/2 oz. (2-1/3 cups) all-purpose flour more for the pan
  • 1-1/2 tsp. baking power
  • 1/4 tsp. plus 1/8 tsp. table salt
  • 1-3/4 cups granulated sugar
  • 2 tsp. finely grated lime zest
  • 6 oz. cream cheese, softened
  • 4 large eggs plus 1 large egg yolk, at room temperature
  • 2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels

For the glaze:

Spice-Rubbed Fresh Ham with Citrus Glaze

Score fat on ham in a 3/4-inchwide diamond pattern. Finely grind fennel, coriander, and peppercorns in a spice mill or clean coffee grinder. Transfer to a bowl stir in zests and salt. Rub mixture over ham, wrap in plastic, and refrigerate 1 to 3 days.

Unwrap ham let stand at room temperature 1 to 2 hours. Preheat oven to 325 degrees. Combine 2 cups water, grapefruit wedges, and lime halves in a roasting pan. Set ham on a wire rack in pan. Bake, basting every hour, and covering with parchment-lined foil after 1 hour, until a thermometer inserted into bottom part (avoiding bone) reads 140 degrees, about 4 hours, 30 minutes (about 20 minutes per pound). Remove from oven let rest 45 minutes.

Meanwhile, increase heat to 400 degrees. On a rimmed baking sheet, toss assorted cut citrus with oil and sprinkle generously with sugar. Roast, turning once, until browned, about 40 minutes.

While meat is resting, cook honey, sugar, and 1/4 cup water in a saucepan over medium-high heat, stirring, until deep golden, about 8 minutes. Remove from heat slowly stir in citrus juices. Bring to a boil cook until reduced to 1 cup, about 3 minutes. Brush 3 tablespoons glaze over ham.

Serve ham with roasted citrus, pomegranate, fennel crowns, and remaining glaze.

Busy in Brooklyn

Ah, sachlav, the warm and milky pudding drink that gets me through the winter, and transports me to my favorite place on earth… Israel.

Sachlav is an #oldiebutgoodie here on the blog and I’ve been making it forever. But I dreamed up a sachlav donut a couple of years ago and I’m so glad I finally made it happen!!

These donuts are really a cross between malabi and sachlav, malabi being the chilled version of sachlav – usually topped with a pomegranate syrup and pistachios – so I kind of fused the concepts together here to give you two different flavors.

But donuts are donuts and this dough is beautiful, soft and supple and you can use it with any filling or glaze you like! Or just roll in some cinnamon sugar and stuff with caramels.

If you’re a lazy dough maker, like I used to be, I totally won’t just you for going on a donut crawl and ditching the fryer, that’s what bakeries are for! There are so many amazing flavors around nowadays, I don’t think homemade donuts are essential. But latkes are another story.

I hope these donuts warm you up and give you that fuzzy feeling I get when I drink a warm cup of sachlav on a cold winter day. Happy Chanukah!

1½ cups milk
6 Tbsp butter
4½ tsp (2 packets) active dry yeast
⅓ cup warm water
¼ cup sugar plus 1 tbsp, divided
2 eggs, beaten
1/2 tsp salt
5 cups all-purpose flour
canola oil, for frying

Warm up the milk and butter in a saucepan over medium heat. If the mixture is hot, transfer it to a bowl and put it in the fridge until lukewarm (if it’s too hot it will kill the yeast).

While the milk is cooling, place the yeast in a stand mixer with the paddle attachment and add the warm water and 1 tbsp yeast. Stir gently and let it dissolve for 5 minutes. The mixture should be foamy when ready.

Add the lukewarm milk mixture to the the yeast. Add eggs, remaining sugar and salt, stir till creamy. Add half of the flour and stir on low-speed until the flour is incorporated. Add the remaining flour and turn the speed to medium, beat until well combined.

Change to the dough hook attachment and knead on medium speed until the dough pulls away from the bowl and is very smooth, about 3 to 4 minutes. The dough will be a bit sticky.

Transfer the dough to a well-oiled bowl, cover and let it rise for 1 hour. Punch down the dough and roll it out on a floured surface to ½-inch thick. Cut out rounds using a 2½-inch wide drinking glass or cookie cutter. The donuts should weigh about 2oz. each.

Line a cooling rack on a sheet pan with paper towels and set aside.

Fill a deep skillet with oil so that it’s one third full with oil. Heat oil to 350 degrees (use a candy thermometer) and gently drop 3-4 donuts at a time in the oil. Fry for 1-2 minutes each side. Place on paper towels to drain excess oil and transfer to cooling rack. Cool completely before filling and decorating.

Sachlav Fillings & Toppings:

2 cup whole milk
1/2 cup sugar
5 egg yolks
5 tablespoon cornstarch
1 tbsp orange blossom or rosewater, or, to taste

To make the pastry cream, place the milk and sugar into a saucepan and heat until scalded. In the meantime, whisk the egg yolks until fluffy and add in the cornstarch. Continue to whisk until all the starch is incorporated and the mixture is smooth. Slowly pour the milk into the eggs, whisking continuously as you warm the egg mixture with the milk. Pour the mixture back into the saucepan and continue to whisk over medium heat until the cream begins thicken and boil. Remove from the heat and transfer to a bowl set over an ice bath (if mixture is lumpy, strain through a fine mesh strainer first). Whisk in the orange blossom or rosewater. Cover the pastry cream with plastic wrap, touching the surface of the cream so that it doesn’t develop a film. Transfer to the fridge until ready to use.

Vanilla Glaze:
1 cup powdered sugar
2-3 Tbsp milk
1/2 tsp vanilla extract

Pomegranate Glaze:
1 cup powdered sugar
2-3 Tbsp pomegranate juice

pomegranate seeds
chopped toasted pistachios
dried rose petals
chopped toasted walnuts
shredded coconut

To prepare the rosewater donuts: transfer rosewater custard to a piping bag fitted with a tip. Pierce the side of the donut and fill with custard. Top with pomegranate glaze, pomegranate seeds, chopped pistachios and rose petals.

To prepare the orange blossom water donuts: transfer orange blossom custard to a piping bag fitted with a tip. Pierce the side of the donut and fill with custard. Top with vanilla glaze, chopped walnuts, cinnamon and shredded coconut.

Cranberry Oat Bars

Why is it that so many people have leftover cranberry sauce after Thanksgiving. I LOVE cranberry sauce. I can eat it by the spoonful. Is it just me?

Not really a fan of the traditional cranberry sauce recipes with a cup of sugar though. They’re too sweet for my taste, and I don’t want to mask the amazing tartness of the cranberries!

So I cook my cranberry sauce down in red wine, or pomegranate juice, or even apple cider, and I sweeten it with maple syrup or honey, to taste, and THAT, my friends, is how you make cranberry sauce that doesn’t get relegated to the back of the fridge with the tzimmes. IfyouknowwhatImean!

But IF, if you make bomb cranberry sauce and you still have some leftover – well then cranberry oat bars it is. And the pecans add just the perfect amount of buttery nuttiness to top it off for the perfect post-Thanksgiving breakfast.

I mean, how. GOOD. does. that. look?
You know you want it.

2 c all purpose flour
1 c almond flour (see note)
1 ½ c quick oats
1 c granulated sugar
1/4 c dark brown sugar
1 tsp baking powder
½ tsp kosher salt
1 egg
1 cup flavorless oil
1 tsp pure vanilla extract
1/3 c chopped pecans
1 recipe maple cider cranberry sauce or mulled wine cranberry sauce

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the flours, oats, sugars, baking powder and salt whisk to incorporate. In a small bowl, combine egg, oil, and vanilla. Add the wet ingredients to the dry
ingredients, mixing until a dough forms.
3. Remove half of the mixture into a bowl and add the pecans. Reserve for topping. a
4. Press the remaining batter into a parchment lined quarter baking sheet or a 9吉 pan.
5. Spread cranberry sauce over the bars (if the sauce is watery, cook in a pot until thickened) top with pecan crumble.
6. Bake for 30 minutes or until browned. Cool completely cut into squares.

VARIATION: use canned jellied cranberry sauce in place of homemade, or any jam of your choice.

NOTE: if you don’t have almond flour, you may use an additional cup of all purpose flour.

Bubby’s Marble Cake

I think about my Bubby a lot this time of year. Oh how I miss her.

On the eve of Yom Kippur, just as we finished the first pre-fast meal, we’d walk over to her house to ask for a piece of lekach, or honey cake. This custom was instituted as a means of asking for something, in case it had been decreed that during the year one would need to resort to a handout from others, the decree would be satisfied with the asking for honey cake.

(Bubby’s recipe cards for Marble Cake)

One by one, my siblings and I would walk over to Bubby and whisper in yiddish, “Biteh ken ich huben lekach“, or “Please can I have a piece of honey cake”. We didn’t speak yiddish from home, but it was customary to ask in the yiddish language, and Bubby would wait patiently until we said it before handing us a piece wrapped in a white napkin. She would bless us with a myriad of blessings for the year, kissing our foreheads as the line to retrieve her cake wrapped in blessings continued to grow with cousins, aunts and uncles.

When my Zaidy was still alive, we were lucky enough to be blessed by his holy hands, as he cried and patted us on on the forehead in the way only he knew how.

On Sukkos, our house was permeated with the smell of Bubby’s stuffed cabbage and there was nothing like it. Her secret was adding ketchup to the meat mixture to keep it soft, sweet and juicy. And it was the BEST.

But really, Bubby was known for her cakes, and when my mom was growing up, she would always come home to a freshly baked cake after school each day. There was Bubby’s chocolate cake, her honey cake, blueberry pie cake, and of course, her marble cake. And I’m so proud to share a little piece of her with you all as I think of her this holiday season.

2 cups sugar
1 cup neutral flavored oil
4 eggs
2 tsp vanilla extract
3 cups all purpose flour
3 tsp baking powder
1 cup water
2 tbsp dutch process cocoa powder

Grease a 9吉 inch pan and set aside. Preheat oven to 350 degrees.

In a large bowl, combine the sugar, oil, eggs, and vanilla (you can do this by hand or with a mixer). In a second bowl, combine the flour and the baking powder. Slowly add the flour mixture and water to the wet ingredients, alternating between them until incorporated.

Pour 2/3rds of the cake batter into the pan. Add cocoa powder to the remaining batter in your mixing bowl. Add dollops of the chocolate mixture to the vanilla batter in the pan and use a knife to swirl it to create a marbleized effect.

How to Make Balsamic Glaze

Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.

Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it.

When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.

Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.

Balsamic Glaze. Sticky sweet liquid gold. The condiment I want to pour on everything from fresh baguettes to seasonal berries. I can&rsquot think of a single food that wouldn&rsquot taste amazing with balsamic glaze. Correction: I can&rsquot think of a single food it wouldn&rsquot improve!

Steak and pork chops, check.
Aged cheeses, check.
Sautéed veggies and salads, check.
Bagels and cream cheese, check.
Baked potatoes and sweet potatoes, check.
Egg dishes, check.
Anything chocolate, check.
Vanilla ice cream, check.

Heck, I&rsquod even pour it on my bowl of oatmeal.

The dark rich tangy sweetness a little drizzle of balsamic glaze provides is undeniably addictive. It makes everything it touches a little more elegant, and gives dimension to single note dishes.

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