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芦 Pomegranate and Apple Salad with Pomegranate Vinaigrette
Sukkos Recipe Roundup 禄

Mini Chocolate Pomegranate Bundt Cakes with Pomegranate Glaze

September 16, 2012 by overtimecook 31 Comments

Before we talk about the recipe I’m posting tonight, can we discuss the most amazing thing that happened? Two weeks ago, I published a recipe in the Ami magazine for a butterscotch bundt cake. I’ve been writing the column for more than half a year now, and have gotten some nice feedback before, but I was completely unprepared for this. Emails poured in from all over the world. People had made my cake and loved it, people who wanted to make my cake and had questions, and people who just plain love my column. My ego is still a little swollen, so bear with me because I’m still bragging.

Turns out, the cake was popular enough to cause butterscotch chip shortages in Kosher grocery stores all over. People were asking me on twitter, Facebook, blog comments and emails where they could possibly get their hands on a container of butterscotch chips. It’s totally weird to me that I have the power to do that…!

Anyway. Back to desserts. You didn’t think that I’d get a case of pomegranate juice from my friends over at Pom Wonderful and not come up with a dessert recipe, did you?

Of course I knew I’d have I come up with a good dessert idea. My mind went to cookies at first, but I wasn’t sure how I’d make the pomegranate flavor come through enough in a cookie. I figured cake would work better for these purposes. I had just made my (now famous) butterscotch bundt cake from my column in Ami Magazine, so I decided to make these as mini bundt cakes. Cuteness factor aside, mini bundts are a fun change from the usual.

There’s an entire cup of pomegranate juice in the cake, but the chocolate flavor is strong enough that the fruity flavor is more of an undertone. The glaze however, is exactly what the cake needs to really have a perfectly balanced flavor combination.

Note: I haven’t tried this in a full sized bundt pan, but it should work nicely. Just watch the baking time. I’d guess it would need about 40-50 minutes.

I know some of you might think that the Pomegranate time is over, now that Rosh Hashanah is behind us, but pomegranates are still plentiful, and the juice is always delicious. Trust me, this is a great cake for any time of year! Oh, and don’t forget to enter to win a case of pomegranate juice! Imagine how much cake that would make…聽

Mini Chocolate Pomegranate Bundt Cakes:

Ingredients:
4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder

Instructions:
Preheat oven to 350 degrees. Grease 2 mini bundt pans well with floured baking spray. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar until well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine.
In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Slowly stir the flour mixture into the wet ingredients. Mix until just combined.
Pour the batter into the prepared bundt pans, filling the cavities about 3/4’s full.
Bake at 350 for about 17-19 minutes. Remove cakes from the oven and set aside to cool.

Pomegranate Glaze:

Ingredients:

1 1/2 cups powdered sugar

1 1/2 Tablespoons pomegranate juice

Up to 1 Tablespoon water

Instructions:

In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.

Enjoy!

Hope you all had a fabulous week! Shana Tova to all my Jewish readers, and enjoy the cake! PS- Interested in sneak previews of my baking escapades? You should follow me on Instagram. You guessed it- my user name there is OvertimeCook! Can’t wait to connect with you! -Miriam

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Filed Under: Bundt Cake, Cake, Chocolate, Dessert, Fruit, Holiday, Seasonal, Super-Easy Tagged With: bundt cake, cake, Chocolate, dessert, dessert recipe, glaze, mini bundt cakes, mini cake, pomegranate, recipe


Comments

  1. Paula Kelly-Bourque (@VanillaBeanBake) says

    September 19, 2012 at 11:29 pm

    Congratulations on all the wonderful feedback on your cake and your column. I think the same just may happen with this cake 馃檪

    Reply
  2. mommy says

    September 20, 2012 at 8:11 am

    Wow-what a fantastic combination and such a yummy picture!

    Reply
  3. ecavalla says

    September 20, 2012 at 8:31 am

    How pretty are these!! And congrats on your other cake successes 馃檪

    Reply
  4. Mystery Woman says

    September 20, 2012 at 9:53 am

    Are these measurements right for a full sized bundt?

    Reply
    • overtimecook says

      September 20, 2012 at 10:07 am

      They are. Just watch the baking times. I’m going to bake another one for Sukkos in a full sized bundt pan too.

      Reply
  5. Prag says

    September 20, 2012 at 10:35 am

    Hi,

    I buy AMI almost every week and I love the recipe sections!Great job!

    Reply
  6. Brucha says

    September 20, 2012 at 11:00 am

    I wouldn’t make this cake because I am not a fan of pomegranate, but the pictures are making me rethink it.

    Reply
  7. Chung-Ah | Damn Delicious says

    September 20, 2012 at 11:01 am

    These are absolutely stunning. I definitely prefer the miniature size than the full sized one! I am saving this recipe for my little niece and nephew who are returning from Paris in 2 weeks!

    Reply
  8. April says

    September 20, 2012 at 11:54 am

    Talk about an antioxidant punch from the pom juice and the chocolate! I favorited this on Twitter to revisit in the VERY near future!

    And congrats on your butterscotch vanishing powers!

    Reply
  9. elychua says

    September 22, 2012 at 4:10 am

    Pretty photos! And I’d like to try, but first I’d have to get myself some mini bundt pans… x

    Reply
  10. Angie@Angie's Recipes says

    September 29, 2012 at 12:59 am

    These mini bundt cakes are so very pretty!

    Reply
  11. Girlnpurpledres says

    September 29, 2012 at 6:44 pm

    Really gorgeous recipe & love your photos.

    Reply
  12. B贸ng bay v脿 Chong ch贸ng says

    October 19, 2012 at 5:43 am

    So lovely and sweet! 馃檪

    Reply
  13. pekochan216 says

    January 4, 2013 at 10:01 pm

    This looks great. I was wondering how many cakes this recipe makes. Is it for one mini bundt cake or a few?

    Reply
    • overtimecook says

      January 6, 2013 at 4:52 pm

      Makes about 12 mini or one large cake.

      Reply
      • pekochan216 says

        January 7, 2013 at 9:59 am

        Thanks!

        Reply
      • Angela Vaisman says

        September 27, 2016 at 8:15 pm

        Can you please post the link to the mini bundt cake pan or a picture of it.

        Reply
        • overtimecook says

          September 28, 2016 at 2:37 pm

          This is the one I use: http://amzn.to/2daaPxy

          Reply
  14. Karen friedman says

    August 28, 2013 at 8:56 pm

    How long would you bake one big one?

    Reply
    • overtimecook says

      August 28, 2013 at 10:38 pm

      Try 40 minutes and see if a toothpick comes out clean.

      Reply
  15. Anarinda says

    September 11, 2013 at 7:00 pm

    Love your blog! But I have a question…in the directions it says to use “floured baking spray”. What is that?

    Reply
  16. Racheli says

    January 13, 2014 at 11:00 am

    I’m making these for Tu B’Shvat this week!!! So cute!!! And by the way, I made that butterscotch cake when it was in the Ami. 馃檪 Boy do I remember running after those disappearing butterscotch chips!!! But it was totally worth it! And I’m sure these will be just as good!

    Reply
  17. rena says

    August 27, 2014 at 9:36 am

    did you try making this in a full size bundt? i love the look of the minis but don’t have a pan for them and would love to make and freeze this for rosh hashana. thanks!

    Reply
    • overtimecook says

      August 27, 2014 at 12:16 pm

      Sure! Bake about 40-50 minutes.

      Reply
  18. Leah says

    September 27, 2016 at 3:10 pm

    Do you know how this freezes?

    Reply
    • overtimecook says

      September 27, 2016 at 3:54 pm

      Very well. For best results, freeze without glaze and add it fresh just before serving.

      Reply
  19. Ahuva says

    September 27, 2016 at 8:15 pm

    Hi, can these be made as cupcakes or in a loaf pan? If yes, approx how long would baking time be? Tia

    Reply
    • overtimecook says

      September 28, 2016 at 2:38 pm

      Both would work. You’d have to check and see regarding time. Cupcakes will take less time, loaf pans will take more.

      Reply
  20. Sara says

    September 27, 2016 at 11:03 pm

    are these better than the pomegranate cupcakes in your cookbook? cuz those were amazing!
    Thanks

    Reply
    • overtimecook says

      September 28, 2016 at 2:36 pm

      Very different! These have chocolate, those don’t. Both are great.

      Reply

Trackbacks

  1. My Rosh Hashana Menu Plan (2020 ~ Aka Covid Year) says:
    September 14, 2020 at 11:14 am

    […] please share!) Colorful Beet Salad with Quinoa, Edamame & Carrots Date Balls, Honey Cookies and Chocolate Pomegranate Bundt Cake* Fish gummies (we eat the heads…. and then the rest of the bodies 馃槈 […]

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