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Pistachio Pound Cake with Drippy Icing

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Cream cheese makes this cake wonderfully moist, while ground pistachios lend a distinct nutty flavor. Drizzled with icing and sprinkled with pistachio slivers, this cake couldn't be more appropriate for the season.

  • Servings: 12

Source: Martha Stewart Living, May 2007

Ingredients

  • Vegetable-oil cooking spray
  • 3 cups all-purpose flour, plus more for dusting
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup (6 ounces) cream cheese, room temperature
  • 1 cup salted shelled pistachios, ground to a paste in a food processor
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon coarse salt
  • 3/4 cup coarsely chopped salted pistachios
  • Drippy Icing
  • 1 1/2 cups unsalted pistachio slivers

Directions

  1. Preheat oven to 325 degrees. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. Line with parchment; spray parchment, and dust with flour, tapping out excess.

  2. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.

  3. Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.

  4. Drizzle cakes with icing, and sprinkle with pistachio slivers.

Reviews Add a comment

  • MsBornToBake
    12 MAR, 2014
    When you post a recipe like this on your website, and it makes the icing part of the recipe's name, how about providing the recipe for it instead of making readers search for one to match? Would be very helpful!
    Reply
  • MS11018218
    10 AUG, 2010
    This has become a favorite of evryone that I know. I am asked to make it all of the time. I actually made a dozen for my church bakesale using the small paper loaf pans from Sur La Table. Check them out at surlatable.com, or swing by if you have a chance. They have a wide variety that is not shown online in its entirety. It makes for less cleanup and a very nice presentation. I also used the cellophane bags to cover them to keep them clean and neat.
    Reply
  • barbarashirk
    16 NOV, 2007
    Very simple to make, rich tasting bread/cake. Suitable for breakfast bread or a dessert.
    Reply