Thursday, December 12, 2013

Pistachio Christmas Cake

This recipe is adapted from several different versions of Pistachio Cake. It's made in a Christmas Bundt Pan. I use a Christmas Wreath design. It's frosted like an English Pudding with icing on the top and a bit running down the sides. Garnish it with fresh Holly leaves and fresh Cranberries.

1 (18.25oz.) package of white cake mix
1 (3.4oz.) box of instant pistachio pudding mix
1/2 C water
4 eggs
1/4 C vegetable oil
1/2 tsp almond extract
green food coloring

1 (3.4oz.) box instant pistachio pudding mix
1/2 C milk
1 (8oz.) container of frozen whipped topping (Cool Whip), thawed
green food coloring
1/2 C chopped pistachios for garnish

In a bowl:
cake mix
pudding mix
Whisk well, create a well in the center and add:
stir well
add 7 drops of food coloring
Mix by hand with an electric mixer for 2 minutes.

Prepare the Bundt pan. I use my Pan Release Mix ( recipe to follow) It's the best way to grease a detailed designed Bundt pan for instant release.

Pour the batter into the prepared Bundt pan and bake at 350 degrees for 50 - 55 minutes.
Cool completely in the pan.
Invert onto a serving platter. (don't be alarmed that the outside of the cake isn't green, it's normal!)

In a bowl:
pudding mix
Stir well
Fold in whipped topping
Fold in 5 drops of food coloring

Frost the top of the cake letting some of the icing run down the sides.
Sprinkle the top only with crushed Pistachios.
Garnish the top with fresh Holly leaves and fresh Cranberries.

Pan Release Mix:
This is my foolproof pan release recipe. It's the only way I grease any baking recipe that requires greasing the pan.
In a bowl, mix equal parts of the following:
Vegetable Oil
Mix well and store in a jar in the refrigerator.
You can start with any equal amount based on how much baking you do.
1 C of each to begin with.
I always have a jar in the refrigerator.
Use a pastry brush to coat the pan.

Peace in the Kitchen!

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