Pomegranate Molasses Butter Cake

• 1 stick unsalted butter, softened, plus more for greasing pan
• 1 1/2 cups flour, plus more for dusting pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 3 tablespoons pomegranate molasses, plus 1 teaspoon
• 3/4 cup granulated sugar, plus 4 teaspoons
• 3 large eggs
• 1 cup confectioners sugar
• 6 tablespoons light cream
• 3/4 cup roughly chopped walnuts or pecans

1. Heat oven to 350 degrees.
2. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
3. Sift together 1 1/2 cups flour, baking powder and salt.
4. In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
5. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy.
6. Add eggs one at a time, beating after each until well combined.
7. Add flour mixture in 3 batches, alternating with milk mixture.
8. (Begin and end with flour, and mix after each addition until just combined.)
9. Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes.
10. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
11. Whisk together confectioners sugar, cream, and 1 tablespoon pomegranate molasses.
12. Brush glaze over cake, letting it drip down sides.
13. In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar.
14. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes.
15. Sprinkle over top of cake.

unsalted butter, flour, baking powder, salt, milk, pomegranate molasses, sugar, eggs, confectioners sugar, light cream, walnuts

Taken from cooking.nytimes.com/recipes/1013092 (may not work)