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Pistachio Holiday Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3/4 cup Ginger ale
  • 1 cup chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon use shredded rotisserie chicken for a meatier soup.
  • 1/4 teaspoon salt
  • 1/2 cup of real bacon bits
  • 1/2 teaspoon butter
  • 11/2 sticks Cobblestone Mill sub rolls, recommended
  • 1 cup INGREDIENTS:
  • 3 large eggs
  • heavy cream
  • 3/4 cup the Caramel Sauce
  • 1/2 cup frozen lemon aide (pink if making red punch)
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons grated cheese
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3/4 cup Ginger ale
  • 1 cup chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon use shredded rotisserie chicken for a meatier soup.
  • 1/4 teaspoon salt
  • 1/2 cup of real bacon bits
  • 1/2 teaspoon butter
  • 11/2 sticks Cobblestone Mill sub rolls, recommended
  • 1 cup INGREDIENTS:
  • 3 large eggs
  • heavy cream
  • 3/4 cup the Caramel Sauce
  • 1/2 cup frozen lemon aide (pink if making red punch)
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons grated cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. Butter and flour a 13-by 9-inch cake pan, knocking out excess flour
  3. Pulse pistachios in a food processor until finely ground
  4. Add baking powder, cardamom, and salt
  5. Pulse to combine
  6. Combine milk and vanilla in a measuring cup
  7. Beat together butter and sugar in a large bowl with an electric mixer until fluffy
  8. Add eggs, one at a time, beating well after each addition
  9. Add pistachio, flour and milk in batches and mix at low speed until combined
  10. Spread batter evenly in cake pan and bake until tester comes out clean, about 30 minutes
  11. For the frosting: Whisk all ingredients until smooth
  12. Drizzle over cake slices before serving
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