For the Cake:
3 sticks unsalted butter, room temperature
3 cups sugar
2 tbsp pomegranate molasses (original called for regular molasses but i’m not such a fan)
6 large eggs
3 cups cake flour
1 1/4 tsp baking soda
1/4 tsp salt
2 tbsp ground cinnamon
2 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground ginger
1 cup sour cream (I used low fat)
3 granny smith apples, peeled and shredded
1 tbsp vanilla extract
1 tbsp minced fresh ginger
For the icing:
2 batches of caramel (recipe above) or 1 1/2 to 2 cups
3 sticks butter, at room temperature
2 tbsp heavy cream
1 tsp vanilla extract
3 cups powdered sugar
1 cup mascarpone
2 cups pecan pieces, toasted
HOW TO MAKE IT :
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