Quick and Easy Pistachio Cake
I got this pistachio cake recipe from a friend and decided to change it a bit and make it my own.
I just made it for the first time yesterday for my son Israel’s 27th birthday. Truly delicious!
Here’s what you’ll need:
1- box Pistachio Jello Instant Pudding & Pie Filling (3.4 oz box)
2 C sugar
4 beaten eggs
3/4 C cooking oil
1 tsp vanilla
1 C water
3 C All-purpose flour (sifted)
6 tsp double acting baking powder
1 tsp salt
1 C chopped pecan nuts
2 C powdered (icing) sugar
1/3 C water
1 Tbs margarine
Pre-heat oven to 350 degrees. Grease and flour a Bundt Cake pan. Place your oven rack so that the top of the pan is at the center of the oven.
Hand beat eggs in a mixing bowl. Stir in sugar, oil, water, and vanilla. Empty the pistachio pudding into a small bowl.
Use a fork to take apart any lumps. Transfer to mixing bowl. Stir. Stir in flour, baking powder, and salt.
Mix for one minute with an electric mixer on low. Be careful to move all the ingredients from the side of the bowl.
Beat on high speed 2 more minutes. Add nuts and beat one additional minute on high to mix the nuts evenly in the batter.
Transfer the batter to baking pan and bake for 45 to 50 minutes.
Cake is ready when a toothpick inserted in the middle comes out clean and the cake leaves the sides of pan.
Invert your cake on to a rack. Use a toothpick or a small sharp knife to pierce tiny holes over the entire top of the cake.
After 10 minutes, slide the cake sideways onto a cake platter and pour on frosting (see below). Enjoy for a special occasion!
Mix all ingredients together in a pot. Place pot on stove at medium high. Bring to a boil. Boil for 2 minutes. Do not over boil!
Spoon or pour frosting over entire top of cake. Enjoy for a special occasion! Or try baking a
banana nut cake.
Any cooking oil can be used so here’s your chance to use a healthy oil like canola.
Sometimes my cake takes longer than 45 minutes to cook. It depends on the altitude. The cake will take longer to bake at high altitudes.
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