CITRUS SPICE CAKE WITH PISTACHIOS

 

  • Cooking Time: 75 min
  • Servings: 10 -12
  • Preparation Time: 25 min

Ingredients

  • 1 1/2 cups vegetable oil
  • 2 cups brown sugar (packed)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 2 cups carrot, grated
  • 4 cups flour
  • 1 tablespoon baking soda
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon salt
  • 1 cup natural California pistachios, finely chopped
  • 2 (8 oz.) tubs pineapple yogurt
  • Icing
  • 1 cup softened butter
  • 5 cups unsifted powdered sugar
  • 1 1/2 teaspoons grated orange peel
  • 3 to 4 tablespoons orange juice (or enough to make a good spreadable consistency).

Directions

  • Mix oil, sugar, eggs, vanilla and carrots in large bowl.
  • In separate bowl, mix flour, baking soda, cinnamon, nutmeg, ginger, salt and 3/4 cup pistachios.
  • Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt.
  • preheat oven at 350 degrees F.
  • Turn into greased and floured 14-cup bundt pan or crown ring mold.
  • Bake at 350 degrees F. for 1 hour 15 minutes or until pick inserted into cake comes out dry.
  • Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack.
  • When cake is completely cool, spread icing on top and decorate with remaining 1/4 cup pistachios.
  • Mix Butter and powdered sugar til creamy,
  • add grated orange peel.
  • Add orange juice until spreadable

Notes

Nice cake for a fall party

Categories: Cake 
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