to 325°F. Grease a 9" x 5" loaf pan and press
nuts into the bottom and sides of the pan.
Add the eggs one at a time, beating
well after each addition.
Add orange liqueur and mix
Add half of the flour mixture, and half of the buttermilk; stir
in the remaining flour and buttermilk.
Spread batter into the prepared pan and bake
for 50 to 55 minutes or until done.
in the pan for 15 minutes, invert and cool
for another 5 minutes. Sprinkle with powdered sugar (optional). Serve
with a tablespoon of pomegranate
sauce per slice.
1-2 fresh pomegranates
and place in a bowl of water. Break open the pomegranates
under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float
to the top.
Sieve and put the arils in a separate
bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze
remaining arils for another use.)
Pan may be dusted with flour to omit chopped nuts.
For 1 cup of juice, cut
2-3 large POM Wonderful Pomegranates
in half and juice
them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice