Apricot-Pomegranate Ginger Spice cake with Yogurt Glaze

Longest title ever, for a really quick, deluxe-seeming cake.  
Shh!  It's not!

I cheated and utilized a box mix, because I was completely out of all purpose flour, and a wheat flour cake didn't sound particularly tasty...

Pomegranate Molasses

  • 1 Yellow cake mix
  • 1/2 tsp cinnamon
  • 1 tsp ginger powder
  • 1/4 cup grated fresh ginger
  • 1 cup water*
  • 1/3 cup oil*
  • 3 eggs*
  • 1 cup plain yogurt
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 /2 cup apricot preserves
  • 1/4 cup pomegranate molasses

  1. Heat oven to 350°F.  In a large bowl make cake mix according to directions, adding cinnamon, powdered ginger, and fresh ginger.  Split between two 9" pans, and bake approximately 32 minutes, or time directed by package directions.
  2. In a lidded container combine yogurt, vanilla, and powdered sugar.  Stir well, and refrigerate at least 30 minutes.
  3. Mix pomegranate molasses and apricot preserves in a small bowl, set aside.
  4. When cake is finished baking, remove from the pan and cool on a wire rack.  Using a long knife, level the top of the cake, by slicing horizontally.  Fill with the fruit mix, and stack the two cakes.  
  5. Starting at the center, pour on and spread out the yogurt glaze, allowing it to drip over the edges.  Drizzle with pomegranate molasses for a final touch :)
  6. Refrigerate, and serve within a few hours- the yogurt quickly penetrates the cake.
  • The **ed ingredients are what was called for on MY cake mix box- use whatever your cake mix calls for.
  • Pomegranate molasses can be found at most international markets, and many supermarkets stock it in the international section.  If you're one of those people that hates buying an ingredient just for ONE recipe, don't fear.  Pomegranate molasses is wonderful on vanilla ice cream, mixed into plain applesauce, or I can personally eat it by the spoonful....
  • Fresh ginger can be stored in the freezer- leave it in root form and simply toss it in a ziplock bag.  When you're ready to use it, peel it with a paring knife and grate away.  (On the contrary if you are using room temperature ginger, peel it with a spoon- just try it!)

Yields 12 servings

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