Remy's Pistachio Cake With Caramel Icing

READY IN: 1hr 20mins
YIELD: 1 cake




  • Preheat oven to 350.
  • Mix all cake ingredients together. Beat about 2 minutes.
  • Coat a bundt pan with oil cooking spray. Pour in 1/3 of the cake batter. Sprinkle 1/3 of the nut mix on top. Repeat two more times, till you have 3 layers each cake batter and nut mix.
  • Bake about 50 minutes or till a toothpick inserted in the cake comes out clean. Allow to cool 5-10 minutes on a cooling rack. Then flip the cake onto a serving plate.
  • While the cake is baking, prepare the icing --
  • Melt butter in a pan over medium heat. Stir in the brown sugar and bring to a boil, then reduce to low. Stir for two minutes.
  • Add milk bring to a boil, stirring constantly. Cool to lukewarm.
  • Gradually sift in all the confectioners sugar. Whisk until icing gets stiffer.
  • Pour the icing over when the icing is cool enough to stick to the cake so that it does not settle at the bottom of the cake and serving plate.