Ingredients
1-1/2 cups pomegranate juice3 tablespoons brown sugar1 teaspoon ground ginger1 teaspoon vanilla extract1 can (29 ounces) pear halves in juice, drained and cut into 1/8-inch slicesCAKE:3/4 cup 2% milk1 teaspoon white vinegar10 tablespoons butter, softened1-1/4 cups sugar4 large eggs, room temperature2 teaspoons vanilla extract2 cups cake flour2 teaspoons baking powder1/4 teaspoon saltBUTTERCREAM FROSTING:1-1/2 cups butter, softened2 teaspoons vanilla extract2 to 3 drops red food coloring, optional 7-1/2 cups confectioners’ sugar6 to 7 tablespoons 2% milkOptional: Fresh pomegranate seeds and sugared rosemary sprigs
Preparation
In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours.
Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, vanilla and, if desired, food coloring until blended. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency.
To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with remaining frosting. Sprinkle pomegranate seeds over top of cake and garnish with rosemary. Refrigerate at least 2 hours before serving.
