Pistachio Pound Cake

Here is another dessert that will make you look like a real professional baker. Yum to the nth degree.

And this is the cake before I got to the garnish!

  • 1  1/4 cup pistachio nuts, chopped
  • 1  1/4 cup dried mango, chopped
  • 2  1/2 cups flour
  • pinch of salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1/4 tsp. baking soda
  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1/4 plus 1 tbsp. sour cream
  • 1/4 cup mango nectar
  • 2 tsp. pure vanilla
  • 1/4 cup mango jam
  • 1 tbsp. mango nectar

Preheat oven to 325 degrees. Grease and lightly flour one 10 x 10 square tube pan or two 8 x 8 inch square baking pans.

In a small bowl, toss the nuts and the dried mangoes with 1/4 cup of the flour. Set this aside. In another bowl, mix together the remaining flour, salt, baking powder, ginger and baking soda.

In your mixing bowl, beat the butter for about 30-35 seconds. Gradually add the sugar, beating until fluffy. This should take about 10 minutes. Beat in the eggs, one at a time, beating until incorporated.

With the mixer on low speed, add the sour cream, the 1/4 cup of nectar and the vanilla.  Add the flour mixture, beating only until just blended.

By hand, mix in the nut mixture. Pour into the cake pan and bake for about 50-55 minutes. check with a wooden toothpick to ensure it is completely done.

Remove to a rack and cool completely.


Whole pistachio nuts

fresh mango

For the glaze, snip any large fruit pieces in the jam. Combine with 1 tbsp. nectar in the microwave. Cook on high for 30-40 sec onds. Brush the warm glaze over the top of the c ake. Let stand until firm. Garnish with the whole nuts and mango pieces.

The picture is before adding the fresh fruit garnish.



Leave a Reply

Your email address will not be published. Required fields are marked *