Pomegranate Walnut Cake | America's Test Kitchen

Ingredients

• 2 cups (8 ounces/227 grams) cake flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1½ cups walnuts , toasted
• 16 tablespoons unsalted butter , softened
• 1½ cups (10½ ounces/298 grams) granulated sugar
• 4 large eggs , room temperature
• ½ cup whole milk , room temperature
• 2 teaspoons vanilla extract
• ⅔ cup walnuts , toasted
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 2 teaspoons pomegranate molasses
• ¼ teaspoon salt
• 20 tablespoons (2½ sticks) unsalted butter , cut into 20 pieces and softened
• 2¼ cups (9 ounces/255 grams) confectioners' sugar
• ⅛ teaspoon salt
• 2 tablespoons heavy cream
• 2 tablespoons pomegranate molasses
• 1 cup pomegranate seeds