Try this Pistachio Bundt Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees
Cream butter & sugar in a mixer fitted with the paddle attachment until light & fluffy.
Add eggs one at a time, scraping down the bowl and mixing well after each addition. Add vanilla & almond extracts.
In a separate bowl, whisk together the flour, baking powder, salt & chopped pistachios (place 1 cup whole pistachios into food processor and pulse or use a knife to finely chop)
Add the dry ingredients and milk to the butter mixture alternating 1/3 at a time starting & ending with the dry ingredients.
Add in a drop of green food coloring and mix until all ingredients are combined and batter is smooth.
Pour batter into greased & floured bundt pan& smooth the top with a spatula Place into the oven and bake until cake springs back when lightly touched and is golden brown, approximately 30 minutes. Invert the cake onto a wire wrack, remove the pan and let cool completely before pouring over the glaze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1147g) | ||
Recipe Makes: 1 | ||
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Calories: 3400 | ||
Calories from Fat: 2214 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 246g | 328 % | |
Saturated Fat 125.6g | 628 % | |
Monounsaturated Fat 78.6g | ||
Polyunsanturated Fat 25.1g | ||
Cholesterol 501.8mg | 154 % | |
Sodium 85326mg | 2942 % | |
Potassium 2122.5mg | 56 % | |
Total Carbohydrate 240.7g | 71 % | |
Dietary Fiber 19.4g | 78 % | |
Sugars, other 221.3g | ||
Protein 64.5g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3400
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