Poke cakes are steeped in tradition. But New York City recipe developer Jason Schreiber’s soaked cakes have an undeniably modern sensibility. This one, from his best-selling cookbook, “Fruit Cake: Recipes for the Curious Baker” (William Morrow; $32.50), is fed a generous cocktail of white rum, orange liqueur and pomegranate juice while it cools. The technique “adds immense depth of flavor and the additional moisture keeps them fresh for days,” he says in the book. Designated driver not included.

Pomegranate Molasses and Cherry Cake

Ingredients

1 cup dried sweet cherries, such as Bing

3/4 cup pomegranate molasses

1/2 cup pomegranate juice

1 tablespoon freshly grated ginger

Safflower or similar oil for the pan, plus 3/4 cup for the cake, divided use

2 cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground all-spice

1/2 teaspoon ground black pepper

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

2 large eggs

3/4 firmly packed light brown sugar

For the cocktail:

2 tablespoons or 1 ounce pomegranate juice

2 tablespoons or 1 ounce white rum

2 tablespoons or 1 ounce orange liqueur, such as triple sec

Directions

Roughly chop the dried cherries.

In a small saucepan, combine the cherries, pomegranate molasses, juice and fresh ginger. Heat until bubbles form around the edge of the pan, stirring to dissolve the molasses. Set aside to cool.

Heat the oven to 325 degrees. Brush an 8-inch square glass or ceramic baking dish with safflower oil.

In a medium bowl, whisk together the flour, dried ginger, cinnamon, allspice, pepper, baking soda and salt.

In a large bowl, whisk together the oil, eggs and light brown sugar until a creamy mixture forms. Whisk in the cooled pomegranate mixture, then stir in the dry ingredients with a rubber spatula.

Pour the batter into the prepared baking dish and bake for 1 hour, or until a cake tester inserted into the center comes out clean.

Meanwhile, make the cocktail by stirring together the pomegranate juice, white rum and orange liqueur.

As soon as the cake comes out of the oven, use a wooden skewer to punch holes all the way through to the bottom, spaced about 1 inch apart. Slowly pour the cocktail over the cooling cake.

Allow the cake to cool in the baking dish. Serve with vanilla ice cream, if desired. The cake will keep at room temperature, covered, for up to three days.

— From Jason Schreiber’s “Fruit Cake” (William Morrow; $32.50)