PISTACHIO POUND CAKES WITH DRIPPY ICING

Pistachio Pound Cakes With Drippy Icing image

From Martha Stewart web site. This is very smooth-tasting and pleasantly delightful. You have to like pistachios(as do I)!

Provided by Manami

Categories Dessert

Time 2h15m

Yield 2 loaves

Number Of Ingredients 15

Ingredients

vegetable oil cooking spray
3 cups all-purpose flour, plus more for dusting
1 1/4 cups unsalted butter, room temp
3/4 cup cream cheese, room temperature
1 cup shelled salted pistachios, ground to a paste in a food processor
3 cups sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon coarse salt
3/4 cup coarsely chopped salted pistachios
1 cup confectioners' sugar
3 tablespoons confectioners' sugar
3/4 cup heavy cream
1 teaspoon fresh lemon juice (no sneaking the bottled stuff!)
1 1/2 cups unsalted pistachios (chopped into slivers)

Steps:

CAKE:.
Preheat oven to 325 degrees.
Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
Line with parchment; spray parchment, and dust with flour, tapping out excess.
With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
Reduce speed to medium-low.
Gradually add sugar; beat until smooth.
Scrape down side of bowl.
Beat in eggs, one at a time, and vanilla.
Reduce speed to low.
Add flour and salt; beat until just combined.
Fold in chopped pistachios.
Divide batter among pans; smooth tops.
Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
Let cool in pans 20 minutes.
Unmold, and remove parchment.
Let cool.
ICING:.
Whisk all ingredients in a small bowl until smooth.
Pour through a sieve into another bowl.
Use immediately.
Drizzle cakes with icing, and sprinkle with pistachio slivers.

Nutrition Facts : Calories 5098.9, Fat 284.1, SaturatedFat 128.4, Cholesterol 1157.5, Sodium 4012.1, Carbohydrate 577.4, Fiber 25.7, Sugar 388.1, Protein 89