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1
Heat oven to 350 degrees.
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2
Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess.
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3
Sift together 1 1/2 cups flour, baking powder and salt.
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4
In a separate bowl, combine milk and 2 tablespoons pomegranate molasses.
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5
In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy.
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6
Add eggs one at a time, beating after each until well combined.
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7
Add flour mixture in 3 batches, alternating with milk mixture.
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8
(Begin and end with flour, and mix after each addition until just combined.)
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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.
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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.
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11
Whisk together confectioners sugar, cream, and 1 tablespoon pomegranate molasses.
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12
Brush glaze over cake, letting it drip down sides.
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13
In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate molasses and 4 teaspoons sugar.
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14
Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes.
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15
Sprinkle over top of cake.
