At almost exactly this time next week I will be getting ready to walk down the aisle and marry my darling fiancé. No longer will he be my fiancé because from that day onward he will be my husband and I will be his wife.
All but the finishing touches have been completed on our plans for our big day. But when I say big day it’s perhaps somewhat misleading, because while it will still be a big day in our hearts, it will in fact be a very small gathering that will be celebrating our wedding. Apart from my husband to be and I, and his two sons, there will be 9 guests in total, which when it’s come up in conversation has come as a surprise to most people.
And apart from the fact my best friend can’t attend because she’s sailing the high seas along the coast of France, I wouldn’t change a thing.
My only hope is that we don’t have any rain on the day, as we’ll be getting married by the beach in Noosa, which is fitting considering we got engaged on a beach in Fiji 15 months ago. Hopefully this time though there will be no losing the ring!
So tell me, did you cry through your ceremony? And did it rain on your big day?
Pomegranate Syrup Cake
- 250 ml of buttermilk
- 2 eggs
- 235 g of dark brown sugar
- 175 g of golden syrup
- 100 g butter melted
- 1 tsp ground ginger
- 1/4 tsp ground cardamon
- 450 g plain flour
- 1 tsp baking soda
- 3 pomegranates seeds and juice removed and reserved
- 165 g of caster sugar
Preheat the oven to 160 degrees Celsius (325 Fahrenheit) and grease and line a 24cm spring form cake tin.
Combine the buttermilk, eggs, brown sugar, golden syrup and butter in a large jug and whisk to combine.
Sift the flour, baking powder, ginger and cardamon into a large bowl and add the wet ingredients. Whisk to combine and pour into the prepared cake tin. Bake for 1 hour or until cooked and a cake tester comes out cleanly.
While the cake is baking combine the pomegranate juice and caster sugar in a jug and whisk until the caster sugar is dissolved. Pour over the cake as soon as it comes out of the oven and leave to cool completely in the cake tin.
Top with pomegranate seeds to serve.
If you decide to bake mini bundt cakes bake for between 12 to 15 minutes and remove from the bundt pan before pouring the syrup over the top.