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1
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a 9x9 cake pan with Reynolds Wrap Aluminum Foil and grease and flour the foil.
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2
Set pan aside.
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3
In a medium bowl, whisk together flour, spices, baking soda and salt.
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4
Set aside.
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5
In a large bowl whisk together vegetable oil, sugar and eggs until thick and pale.
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6
Stir in molasses, honey and orange zest.
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7
Add the dry ingredients, all at once, to the wet ingredients.
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8
Stir together until entirely incorporated.
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9
Add the warm water and gently stir until the mixture is silky smooth.
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10
Pour the batter into the prepared pan.
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11
Bake cake for 35-45 minutes or until a cake tester inserted into the center of the cake comes out clean.
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12
While the cake bakes, make the cream cheese frosting.
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13
In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed until smooth.
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14
Stop the mixer and add the softened butter.
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15
Scrape down the sides of the bowl.
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16
Beat over medium speed until smooth and incorporated.
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17
Add one cup of powdered sugar and blend until incorporated.
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18
Add vanilla extract (and bean, if using) and remaining cup of powdered sugar.
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19
Beat until frosting is smooth and silky.
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20
Allow cake to cool in the pan for 20 minutes.
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21
Remove from the pan and place on wire rack.
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22
Allow to cool completely before frosting the cake.
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23
Sprinkle with pomegranate seeds before serving.
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24
This cake can be stored, well wrapped in the refrigerator, for up to 3 days.
