PISTACHIO NUT CAKE

Pistachio Nut Cake image

My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe!

Provided by Linsey

Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

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Ingredients

1 cup milk
2 teaspoons almond extract
1 teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups white sugar
½ cup butter
2 eggs
3 ounces pistachio nuts, crushed
2 ½ cups sifted all-purpose flour
1 tablespoon white vinegar
1 ½ teaspoons baking soda
1 (16 ounce) can white frosting

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
Mix milk, almond extract, salt, and vanilla extract together in a small bowl.
Combine sugar and butter in a large bowl; beat with an electric mixer until creamy and smooth. Beat in eggs one at a time. Mix in pistachio nuts. Add flour to the creamed butter mixture alternately with the milk mixture, stirring batter well after each addition.
Mix vinegar and baking soda together in a small bowl. Fold into the batter. Divide batter between the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
Spread white frosting between cake layers. Stack layers; frost top and sides of cake.

Nutrition Facts : Calories 576 calories, Carbohydrate 87.8 g, Cholesterol 63.6 mg, Fat 22.2 g, Fiber 1.7 g, Protein 7.2 g, SaturatedFat 8.3 g, Sodium 630 mg, Sugar 60.2 g