Go Back
+ servings
Gingerbread Cake with Pomegranate Seeds

Gingerbread Cake with Pomegranate Seeds

A rich, spiced gingerbread cake with a dollop of freshly whipped cream and bright, juicy pomegranate seeds - an elegant take on a holiday classic.
Course Dessert
Cuisine American
Keyword cake, dessert, ginger bread, pomegranate seeds
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 4
Calories 1115kcal
Author Cheryl Malik


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (or an additional 1/8 teaspoon cinnamon, if you don't have ground cloves)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 whole Zest of 1 lemon (avoid the white pith)
  • 1/2 cup unsulphured molasses (spray measuring cup with cooking spray before pouring in molasses to help it come out easily)
  • 1 cup milk
  • 1 pint whipping cream , whipped until peaks form using an electric beater or stand mixer
  • 1 whole pomegranate , seeds of (see note in blog text)
  • 1 tbsp powdered sugar , optional


  • Preheat oven to 350º F and place rack in middle of oven. Butter and flour a 9" round or square cake pan with 2" sides.
  • In medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ginger, and cloves.
  • In bowl of electric stand mixer (or medium bowl with handheld electric beaters), cream butter and sugar until light and fluffy, about 3 minutes on medium speed. Add the eggs, one at a time, and beat well after each addition. Add lemon zest and molasses and beat to combine. Scrape down sides of the bowl as needed. Add half the dry ingredients, the milk, then the remaining half of the dry ingredients. Beat just until incorporated.
  • Pour batter into prepared pan and smooth top with offset spatula. Bake for 35 - 45 minutes or until toothpick inserted in the center comes out clean. Start testing at 35 minutes. *DO NOT OVERBAKE!* Remove from oven and let cool on wire rack for 10 minutes before removing cake from pan. Let cool completely.
  • To serve, sprinkle a bit of powdered sugar through a wire sieve over the top of the cake. Spoon a dollop of fresh whipped cream on the individual piece and garnish with several pomegranate seeds.


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.


Serving: 4g | Calories: 1115kcal | Carbohydrates: 115g | Protein: 11g | Fat: 70g | Saturated Fat: 43g | Cholesterol: 231mg | Sodium: 519mg | Potassium: 889mg | Fiber: 2g | Sugar: 64g | Vitamin A: 2547IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 5mg | Net Carbs: 113g