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Pistachio dessert

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Ingredients/Components

sugar - 1 Tbsp
cinnamon - 1/2 tsp
eggs - 4 item
pkg - 1 oz
milk - 3 c
salt - 1/4 tsp
flour - 1 c
stick margarine - 1 item
nutmeg - 1/4 tsp
baking powder
baking soda - 1 tsp
nuts - 1/2 c
powdered sugar - 1 c
ginger - 1/2 tsp
sifted flour
pistachio instant pudding - 2 pkg
salad oil - 4 Tbsp
carton Cool Whip - 1 oz
powdered cloves - 1/8 tsp
honey dark if available - 2 c
brewed coffee strong - 1/2 c
nuts, walnuts or almonds, chopped

How to make pistachio dessert:

Sift the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. (The spices depend on your personal taste, so add or not, as you prefer.) Beat in the eggs, gradually adding the sugar. Beat until thick and light in color. Beat in the oil, honey and coffee; stir in the flour mixture and the nuts. Oil an 11 x 16 x 4-inch baking pan and line it with aluminum foil. Or, if you want 2 smaller cakes, use 2 (9-inch) loaf pans. Turn the batter into the pan or pans.

Bake in a 325° oven for 1 1/4 hours for the large cake, 50 minutes for the 2 smaller cakes or until browned and a cake tester comes out clean. Times may vary; suggest testing 10 minutes before end of time. Cool on a cake rack before removing from pans.

Recipe categories: Desserts, Puddings and mousses, Pineapple.

Rating:

3.7

Average rating: 3.7, total votes: 7

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