Pistachio Cake!

 

What better way to celebrate St. Patrick's Day than with this beautiful "Pistachio Cake"!  Not only is it pretty, it's a moist, delicious tasting cake also.   This version is really dressed up with a butter cream frosting, which is more suitable for decorating.   If you don't want to go all out or are not that big on cake decorating, I also give an optional version, baked in a regular Bundt pan and topped with a simple glaze.  Either way, it will delight your family and friends! 

Here is what you will need for this:

1 (18.25 oz.) white cake mix 
1 pkg. instant pistachio pudding mix
1 cup Sprite or 7 UP
1 cup vegetable oil
3 eggs
1 tsp. almond flavoring
1 cup walnuts, chopped or pistachio nuts, chopped and slightly toasted (optional)
few drops of green food coloring (optional)

Butter Cream Frosting

8 cups confectioners sugar
1 cup butter, softened
1 cup shortening ( used Crisco)
1/3 cup milk
2 tsp. vanilla
1 tsp. almond flavoring (optional)


If you don't want to use the butter cream frosting and would rather do a Bundt type cake with just a simple glaze, skip the butter cream and make this:

Glaze

2 Tbs. butter, melted

2 cups confectioners sugar

2 - 3 Tbs. half and half or milk

1 tsp. vanilla

1 tsp. almond flavoring (optional)

 

Optional garnishes:  chopped pistachio nuts or holiday sprinkles for the top

 

 

Preheat oven to 350 degrees.

 

In a mixing bowl, combine the first five ingredients.  Beat on medium speed for 2 minutes. Add almond flavoring and mix. Do not over mix.  It makes your cake dry.  If you are using the walnuts, stir them in.

 

If you are using the butter cream frosting, bake this in a tube pan or 2  9" cake pans that have been sprayed well with nonstick baking spray or greased and floured. 

 

In the tube pan, the cakes need to bake about 50-55 minutes.   If you are using  the 9" cake pans, bake for 30-35 minutes.  Test with a toothpick inserted in the center.  When it comes out clean they are done.  

 

If you are using the simple glaze, bake in a 10 inch Bundt pan for 50 - 55 minutes.

 

Remove from oven and cool completely before frosting or glazing.

 

Prepare the butter cream frosting.  Beat powdered sugar, butter and shortening in a large bowl.   Beat milk and vanilla flavoring. Add almond flavoring if you are using it.   If it's too stiff beat in more milk a few drops at a time.

 

To make the simple glaze, just stir all of the ingredients together and blend until smooth.  Make sure it's thick enough so that it doesn't all run off of the cake.

 

 

Frost the cake with the butter cream.  We piped around the top and bottom edges, but it's not required.  Then garnish the top with sprinkles or you could use the chopped pistachio nuts. 

 



Pistachio Cake!