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Pistachio Harvest Cake
1 1/2 cup vegetable oil
2 cup brown sugar (packed)
4 eggs
1 tablespoon Vanilla extract
2 cup carrot, grated
4 cup flour
1 tablespoon Baking soda
4 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp salt
1 cup Natural Calif. Pistachios, finely chopped
2 (8 oz.) Tubs Pineapple yogurt
Mix oil, sugar, eggs, vanilla and carrots in large bowl. In separate bowl, mix flour, baking soda, cinnamon nutmeg, ginger, salt and 3/4 cup pistachios. Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt. Turn into greased and floured 14-c. Bundt pan. Bake in preheated oven at 350 degrees for 1 hour 15 minutes or until pick inserted into cake comes out dry. Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack when cake is completely cool, spread icing on top and decorate with remaining 1/4 cup pistachios.
Makes 16 servings.
CAKE ICING
Beat 1 cup softened butter or margarine with 5 cup unsifted powdered sugar, 1 1/2 tsp. Grated orange peel and 3 to 4 tablespoon orange juice.
Makes 3 cups.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
