Grandma Overgaards Pistachio Cake Food
PISTACHIO CAKE
This is one of my favorite cakes, it is so moist. The great thing is you can use any kind of cake mix and any knid of pudding to change this one around. It is very versatile.
Provided by Leanne
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour into a greased bundt pan.
- Bake at 350 for about 45-50 minutes.
PISTACHIO CAKE
The flavors of pistachio and chocolate come together in this unique cake that's easy to make and is topped with a quick chocolate drizzle.
Provided by Brandon
Categories Dessert
Time 1h15m
Yield 12 Servings
Number Of Ingredients 11
Steps:
- Spray a bundt pan with cooking spray for baking or butter the pan and dust with a light layer of flour.
- In a large mixing bowl, add the yellow cake mix and the pistachio pudding mix. Whisk together to combine and evenly distribute.
- In a separate small bowl, add all four (room temperature) eggs. Gently beat them and then add them to the big mixing bowl.
- To the large mixing bowl add the Orange Juice, Vegetable Oil and Water.
- Whisk all ingredients together until just combined and there are no lumps. Do this by hand to keep the cake from getting tough or dry.
- Pour about half of the cake batter into the prepped bundt pan and flatten the top.
- To the half of the batter that remains in the mixing bowl, add the cocoa powder and mix (again by hand) until it is all one uniform color and smooth. Add the remaining chocolate batter to the bundt pan on top of the first layer and smooth the top.
- Bake the cake in the preheated oven for 50 - 60 minutes or until a wooden skewer inserted into the center comes out clean.
- Cool the cake on a wire rack in the bundt pan for a minimum of 10 minutes. Gently run a wooden skewer or butter knife around the interior and exterior edges of the cake. Place the serving tray on top of the bundt pan and flip the cake over to unmold. Allow to continue to cool for at least an hour before frosting.
- Once the cake is completely cooled, make the frosting by placing the powdered sugar in a large (4 cup or so) measuring cup with a spout. Add 1 ounce of chocolate, chopped to the powdered sugar. Next add 3 Tablespoons of boiling water and whisk until smooth. Add additional boiling water by the Tablespoon (up to 6 total) until the mixture is the desired consistency. You want it so when you drop a bit on your finger it pools and doesn't run.
- Drizzle the chocolate mixture over the cake so that it covers the top and runs down the sides. If you'd like to add chopped pistachios, be sure to do that quickly before the chocolate drizzle sets.
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
GRANDMA'S WONDERFUL PICNIC CAKE
Grandma was about the best baker I've ever known. This is the cake she brought to every picnic or family reunion. It can't be beat.
Provided by Cheryl King
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk flour, white sugar, cinnamon, baking powder, baking soda, salt, and ground cloves together in a bowl. Beat eggs and vegetable oil in a separate large bowl until creamy; mix applesauce into egg mixture. Add dry ingredients to wet ingredients; stir until batter is smooth. Fold 1/2 cup walnuts and raisins into batter. Pour into prepared baking pan.
- Mix brown sugar, 1 cup walnuts, and chocolate chips together in a bowl; spread over the cake.
- Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 269 calories, Carbohydrate 30 g, Cholesterol 15.5 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3.3 g, Sodium 150.2 mg, Sugar 19.4 g
GRANDMA'S PISTACHIO CAKE
My Grandmother was a really good cook. This is one of the biggest memories I have of her because she made this green cake. Yes, green! It is so good!!
Provided by Chef 495452
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except almond extract for 2 minutes.
- Add almond extract, mix.
- Pour into a well-greased bundt pan.
- Bake at 350 degrees for 50 minutes or until done.
- Cool 20 minutes on rack, not upside down.
- **My mom drizzles white frosting (canned- like Duncan Hines or your preferred brand & heats in microwave for a few seconds) on the top of the cake and then puts sprinkles on top. It's delicious.
Nutrition Facts : Calories 346.8, Fat 18.8, SaturatedFat 3.1, Cholesterol 85.6, Sodium 363.8, Carbohydrate 40, Fiber 0.6, Sugar 22.3, Protein 4.8
GRANDMA OVERGAARD'S PISTACHIO CAKE
I remember the first time my Grandma made this cake. My grandparents stayed with my brother and I when my parents went to Hawaii for vacation in 1972. So I was about 10-11 yrs old. There is nothing more comforting to me as a child than cooking in the kitchen with Grandma, as she was an excellent cook hands down! So, This recipe has been in our family for over 40+ years. I served this last night at a big family dinner and as you can see, only a couple slices left, I had to fight them off to save enough for the photo shot!! :) Hope you love it as much as my family does!
Provided by Lynda Hayes @LyndawithaY
Categories Cakes
Number Of Ingredients 5
Steps:
- Preheat Oven to 350 Degrees. Spray an Angel Food Cake pan(grandma's choice)or a Bundt Pan(my choice) and dust with some flour.
- Mix all ingredients well and pour into pan. Bake until done, about 35-40 min.Let cool. Turn on to cake pedestal.
- Mix Powder Sugar with either water or milk(your preference) and use a spoon to pour glaze over cake. *Alternate: Dust with Powder Sugar, and a dab of whipped cream.
- This cake is very dense and unbelievably moist. This is an excellent cake for a Tea Party! or when you are just having guests over for Cake and Coffee!
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