Directions:

Cake:

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater 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 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Prepare fresh pomegranate juice.*

Preheat oven to 350 F.

In a mixer, cream together sugar, shortening and eggs (batter should be slightly lumpy).

Add pomegranate juice and milk; beat for 2 minutes.

Sift together flour, cinnamon, baking powder, nutmeg, cloves and salt.

Add flour mixture to the creamed sugar and shortening mixture. Mix to combine.

Pour into greased Bundt pan.

Bake 50 to 60 minutes or until cake tester inserted into cake comes out clean and free of crumbs.

Let cool. Frost with lemon frosting and decorate with arils.

Lemon Frosting:

Cream lemon juice and butter together.

Add powdered sugar and beat to a spreading consistency. Thin with water if necessary.

* For 1 cup of juice, cut 2-3 POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Variation:

For cupcakes, pour batter into 24 paper-lined muffin tins. Bake for 22 to 26 minutes or until toothpick inserted in the middle of the cupcakes comes out clean and free of crumbs. Let cool. Frost with lemon frosting and decorate with arils.

Serving Size: Makes 1 10-inch Bundt Cake and 1 1/2 Cups Frosting