Introduction
Spiced Pomegranate Pear Cake
Hello! In this webquest you will learn how to make a spiced pomegranate pear cake and decorate it. You will also do activities like a kahoot and a word search puzzle. Making the cake is optional but we recommend you try!
Have Fun!
Task
Sign into the Blooket round with password provided by Noelle
Process
Instructions
Tools Needed
- Sauce pan
- Shallow dish
- (3) 8 in round pans
- Large and small bowls
- Either a spoon or mixer
- Plate
- Piping bag and tips
Ingredients
- 1-1/2 cups pomegranate juice
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 can (29 ounces) pear halves in juice, drained and cut into 1/8-inch slices
- cake:
- 3/4 cup 2% milk
- 1 teaspoon white vinegar
- 10 tablespoons butter, softened
- 1-1/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- buttercream frosting:
- 1-1/2 cups butter, softened
- 2 teaspoons vanilla extract
- 2 to 3 drops red food coloring, optional
- 7-1/2 cups confectioners' sugar
- 6 to 7 tablespoons 2% milk
- Optional: Fresh pomegranate seeds and sugared rosemary sprigs
Steps
In a small saucepan, combine juice, brown sugar and ginger. Cook over medium heat until sugar is dissolved. Remove sauce pan from heat. Stir in vanilla. In a shallow dish place your pear halves and cover in the sauce. Cover and refrigerate at least 4 hours.
Preheat oven to 350°. Grease 3, 8-in. round baking pans. Now in a small bowl, combine milk and vinegar. Let stand 5 minutes until curdled. Next in a large bowl, cream butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, around 18-20 minutes. Cool in pans 10 minutes before removing to wire racks. Cool completely.
Drain pears, reserving marinade; pat dry. For the frosting, in a large bowl, beat butter, and vanilla until blended. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency.
To assemble the cake, using a long serrated knife, cut the top layer off of each cake. Place 1 cake layer on a serving plate; spread a thin layer of frosting then brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer. Repeat layers, ending with remaining cake layer. Frost the top and sides of cake thinly and place in the refrigerator for 20 minutes. Next frost the cake fully with a little frosting to spare.
Time for decoration! (Just remember you can do whatever you want this was just what we did) Color the remaining frosting what ever color you want (we chose red). On the top pipe little dollops around the edge. On the side pipe a boarder (kind of like a tapestry). Then add pomegranate seeds along the bottom.