Marigold ingredients

1 stick unsalted butter, softened, plus more for greasing pan
1 ½ cups flour, plus more for dusting pan
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons pomegranate molasses, plus 1 teaspoon
¾ cup granulated sugar, plus 4 teaspoons
3 large eggs
1 cup confectioners’ sugar
6 tablespoons light cream
¾ cup roughly chopped walnuts or pecans

Heat oven to 180 degrees C (350 degree F).
Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
Sift together 1-1/2 cups flour, baking powder and salt.
In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined.
Add flour mixture in 3 batches, alternating with milk mixture. (Begin and end with flour, and mix after each addition until just combined.)
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.
Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again.
Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate molasses. Brush glaze over cake, letting it drip down sides.
In a small, preferably non-stick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar.
Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes.
Sprinkle over top of cake.

YIELD 6 servings
TIME About 1 hour