Pink Butter Cake with Pomegranate Glaze

Today is Mel Bel's last day at work, so last night I made a cake to bid her farewell. I decided to make butter cake because it has been a long time since I made a simple cake. Butter cake reminds me of home and Chinese New Year as my mom would make it every year. If made properly, the cake is moist, soft and extremely delicious. I colored the cake pink to make it more interesting, plus the pomegranate icing would give it a nice tangy flavour.

Recipe for Pink Butter Cake:
- 350g butter, soft
- 250g caster sugar
- 1/2 tsp salt
- 5 eggs
- 1/2 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- a few drops of pink color

1. Grease and line a 20cm (8 inch) cake tin. Preheat oven to 180deg.
2. Whisk butter, sugar and salt until light and fluffy
3. Add in eggs, one at a time, beating through after each addition
4. Stir in vanilla extract
5. Fold in sifted flour and baking powder, and mix until well blended
6. Add pink color and mix well until color is well blended
7. Spread batter into lined tin, up to 1/2 full
8. Bake for 35-40 minutes or until cooked
9. Remove from oven and cool before glazing

Recipe for Pomegranate Glaze:

- 200g icing sugar, sifted

- 1/2 cup of pomegranate liqueur (I use PAMA) ; you can substitute with orange juice or lemon juice

- few drops of pink color

1. Warm pomegranate liqueur in the microwave

2. Mix icing sugar with  pomegranate liqueur until the mixture becomes a slurry

3. Add pink color and mix until well blended

4. Pour glaze over cake

This cake is really easy to make, tastes good and looks pretty. Hope you like it as much as I do.

Cheers.