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Pomegranate Bundt Cake

Pomegranate Bundt Cake

Ingredients

  • Cake Batter 3750g
  • Pomegranate Glaze 540g
  • Icing Sugar
Cake Batter
Glaze

 


Directions

Pour the pomegranate glaze over the bundt cake so it drizzles down the sides.

Finish with a dusting of icing sugar if desired.

 

Working Method


Cake Batter

Mix the DAWN® Plain Crème Cake Base, 700g egg, 600 butter and 450g water together.
Deposit approx. 750g of the cake batter into a Bundt tin.
Bake at 160°C for 60 minutes.

Glaze

Gently warm the DAWN® Fondant Sublime to 35 - 40°C.
Fold in the DAWN® Pomegranate Compound until fully incorporated.

 

MAKES: 5 finished Bundt cakes