A rich, spiced gingerbread cake with a dollop of freshly whipped cream and bright, juicy pomegranate seeds - an elegant take on a holiday classic.
To remove seeds from pomegranate without mess: slice off the crown (top) of the pomegranate then cut into sections. Submerge sections in a bowl of water and simply roll out the seeds with your fingers. Drain the bowl of seeds into a strainer. Dry before garnishing cake.