The recipe I love came from a friend who could not cook or bake her way out of a paper bag. And when I tasted her cake, I couldn't believe SHE made it - delicious!
So, this Christmas, since I have so much going on, I decided to save time by making two cakes instead of cookies - the Gramercy Tavern Gingerbread Cake (posted in another thread) and this cake.
But then I thought, well, if I make two cakes, I won't have anything to share with family and friends, unless I give them sliced cake. So I came up with the bright idea of making cupcakes.
I have three sizes of cupcake pans - regular, mini, and muffin top. I didn't know which would be the best, so I tried a pan of each and put them in the oven at the same time. I planned on removing the smaller, thinner things first. But I opened the door probably 10 times to TEST stuff, and delayed the cooking process. And the rising process. pfffft.
Also, the recipe calls for layering the batter and the sugar mix, which was not feasible with the mini cupcakes or the muffin tops.
This plan was not really time-saving, but the good news is that everything came out pretty well and tastes great.
HOWEVER, my strong recommendation is to make this recipe in a tube or Bundt pan!.
Lee
P.S. The cake is a very soft lime-green color, which you can't see well in these photos. Other recipes call for adding 7 drops of green coloring, but I was too chicken to try that this time.
Pistachio Pudding Nut Swirl Cake (Ida Barber)
Cake:
1 box white cake mix
1 box instant pistachio pudding
1 cup water
½ cup oil
4 eggs
Sugar mix:
½ cup sugar
1 teas. Cinnamon
1 teas. Pumpkin pie spice
½ cup chopped walnuts
Half fill a greased tube or bundt pan with the cake mix. Pour in half the sugar mix and stir it around a bit with a knife. Pour in the rest of the batter, and MOST of the rest of the sugar mix. Again, stir with a knife. Sprinkle the rest of the mix on top of the cake.
Bake for 1 hour at 350. Cool, turn out the cake, sprinkle with confectioner’s sugar
So, this Christmas, since I have so much going on, I decided to save time by making two cakes instead of cookies - the Gramercy Tavern Gingerbread Cake (posted in another thread) and this cake.
But then I thought, well, if I make two cakes, I won't have anything to share with family and friends, unless I give them sliced cake. So I came up with the bright idea of making cupcakes.
I have three sizes of cupcake pans - regular, mini, and muffin top. I didn't know which would be the best, so I tried a pan of each and put them in the oven at the same time. I planned on removing the smaller, thinner things first. But I opened the door probably 10 times to TEST stuff, and delayed the cooking process. And the rising process. pfffft.
Also, the recipe calls for layering the batter and the sugar mix, which was not feasible with the mini cupcakes or the muffin tops.
This plan was not really time-saving, but the good news is that everything came out pretty well and tastes great.
HOWEVER, my strong recommendation is to make this recipe in a tube or Bundt pan!.
Lee
P.S. The cake is a very soft lime-green color, which you can't see well in these photos. Other recipes call for adding 7 drops of green coloring, but I was too chicken to try that this time.
Pistachio Pudding Nut Swirl Cake (Ida Barber)
Cake:
1 box white cake mix
1 box instant pistachio pudding
1 cup water
½ cup oil
4 eggs
Sugar mix:
½ cup sugar
1 teas. Cinnamon
1 teas. Pumpkin pie spice
½ cup chopped walnuts
Half fill a greased tube or bundt pan with the cake mix. Pour in half the sugar mix and stir it around a bit with a knife. Pour in the rest of the batter, and MOST of the rest of the sugar mix. Again, stir with a knife. Sprinkle the rest of the mix on top of the cake.
Bake for 1 hour at 350. Cool, turn out the cake, sprinkle with confectioner’s sugar
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