Pistachio Pound Cake

"This is wonderful bread/cake for friends and family. It could be made for special occasions or just because. Recipe from "The Candid Appetite," A well done walk through can be seen at: http://www.thecandidappetite.com/2013/02/09/pistachio-pound-cake/"
 
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Ready In:
1hr 55mins
Ingredients:
15
Yields:
2 Loaves
Serves:
12

ingredients

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directions

  • Preheat oven to 325º F. Prepare two loaf pans by lining each with parchment paper, spraying with cooking spray and dusting them with flour. Set aside. In a medium bowl combine the flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter, cream cheese, and finely ground pistachios. Allow the ingredients to cream together for about 5 minutes, on medium high. Reduce speed to low. Slowly stream in the granulated sugar and continue to beat on medium-high until the mixture is light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Once the mixture is completely smooth, add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix once more.
  • Reduce speed to low and carefully add the reserved flour mixture; beat until just combined. Do not overmix the batter at this point. Fold in the chopped pistachios. Divide the batter among the prepared pans, and smooth out the tops with a rubber spatula. Bake for about 1 hour and 35 minutes, rotating the pans halfway through baking. The loaves should be golden brown and a toothpick inserted in the middle should come out clean. Let the cakes cool on a rack for about 20 minutes. Unmold and discard the parchment paper. Allow the cakes to cool completely before frosting.
  • To make the glaze: Combine the powdered sugar, heavy cream and lemon juice in a bowl. Whisk until completely smooth. Drizzle cakes with icing and sprinkle with chopped pistachios, if desired. Serve right away. Any leftovers can be wrapped well with plastic or stored in an airtight container, at room temperature for a couple days. Enjoy!

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RECIPE SUBMITTED BY

As my moniker might display, I am a chef and I work in a laboratory. I have working a healthcare lab for the past 18 years. With the exception of the two years that took a break and went culinary school. Let me tell you, working with food is fun, but it really does not pay the bills. So I went back into healthcare. Now I just cook for my friends and family. One thing that I learned in culinary school is once you have the techniques of cooking, you can cook just about anything. I am not saying go out and spend tens of thousands of dollars on culinary school. But try to learn as much about cooking techniques as you can, take a class at your local continuing education location, read a lot, there are many great teaching cooking shows (Good Eats), and of course there is always YouTube. But most of all, cook what you love, and have fun. Do not let cooking be a "I have 30 minutes to make a meal before I have to do X." Cook on your days off or weekends, play some music, have some wine, but have fun. If it does not turn out, do not get mad, but try to figure out why it did not turn out. It usually either a bad recipe, or bad technique.
 
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