Pistachio Cake
Yield: 1 (10 inch) cake.
Ingredients
¾ cup Butter or margarine, softened
1 cup Sugar
3 Eggs
½ cup Milk
½ teaspoon Vanilla
1 ¾ cups Flour
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¾ cup Dried apricots or candied fruit, chopped
¾ cup American pistachio kernels
½ cup Currants or raisins
Instructions
Cream butter and sugar. Beat in eggs one at a time. Combine milk and vanilla. Combine flour, cinnamon and salt; reserve 1 tablespoon. Add flour mixture alternately with milk mixture to the butter mixture. Toss apricots, pistachios and currants with reserved flour mixture; stir into batter. Pour into greased and floured 10 inch tube pan.* Bake at 325° F. 50 to 60 minutes or until wooden pick comes out clean. Cool.
American Pistachio Growers
American Pistachio Growers (APG) is a non-profit trade association representing over 800 grower members in California, Arizona, and New Mexico.
