Pistachio Harvest Cake
Yield: 16 servings.
Ingredients
1½ cups Vegetable oil
2 cups Brown sugar (packed)
4 Eggs
1 tablespoon Vanilla extract
2 cups Carrot, grated
4 cups Flour
1 tablespoon Baking soda
4 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1 teaspoon Salt
1 cup Natural American pistachios, finely chopped
16 ounces Pineapple yogurt
Icing (recipe follows)
Icing: Beat 1 cup softened butter or margarine with 5 cups unsifted powdered sugar,
1½ teaspoons grated orange peel and 3 to 4 tablespoons orange juice (or enough to make a good spreadable consistency).
Instructions
Mix oil, sugar, eggs, vanilla and carrots in large bowl. In separate bowl, mix flour, baking soda, cinnamon, nutmeg, ginger, salt and ¾ cup pistachios. Mix portions of dry mixture (about ⅓ at a time) into egg mixture alternately with yogurt. Turn into greased and floured 14-cup bundt pan or crown ring mold. Bake in preheated oven at 350° F. for 1 hour 15 minutes or until pick inserted into cake comes out dry. Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack. When cake is completely cool, spread icing on top and decorate with remaining ¼ cup pistachios.
