Tuesday, December 10, 2013

Pistachio Christmas Cake with Cherries

So, for the Christmas, oops, forgive me, Holiday, luncheon on Thursday, I plan on making four items. One of those is Pistachio Christmas Cake with Cherries and Frosting.

Pistachio Christmas Cake with Cherries

  • 1 box of white or yellow cake mix {your choice}
  • **You will use the SAME oil, and eggs the boxed mix calls for, BUT instead of 1 cup of regular water, you will use 1 cup of seltzer water!
  • 1 box of pistachio pudding mix
  • 4 ounces of chopped maraschino cherries for inside the cake mix, reserve enough for each cupcake top, or cake top
  • *optional 1/3 cup chopped pistachios, walnuts or pecans–they all work well
  1. Preheat your oven according to the cake box instructions
  2. Grease your muffins pans, cake pans, or bundt pans. I used the all new Pompeian Grapeseed Oil Baking Spray. It works amazing for baking cupcakes, cakes, brownies, cookies, and more. There is no aftertaste at all, a high smoke point, and the bottle is even eco-friendly! You can save $1 Pompeian Grape Seed Oil to try it for yourself!
  3. Chop up your cherries/nuts
  4. In a large mixing bowl, add your cake mix, substituted seltzer water, and pudding mix. Mix all your ingredients until thoroughly mixed.
  5. Add your mixture to your cupcake tins, cake pans, etc
  6. Bake according to the box’s instructions for that particular pan. The cooking time should remain almost identical. I suggest using a toothpick, and checking your baked treat right at the time the instructions call for. My time for cupcakes was right at 18 minutes.
*Recipe makes 24 cupcakes*
Pistachio Frosting

  • 1-1/2 cups cold milk
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup pistachios, toasted
  • Whole red shell pistachios and fresh mint, optional
  1. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.
I'm not sure how this recipe will turn out - some cake stuck to the pan, so it won't look as good as it possibly could.

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