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Pistachio Pound Cakes With Drippy Icing

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“From Martha Stewart web site. This is very smooth-tasting and pleasantly delightful. You have to like pistachios(as do I)!”
READY IN:
2hrs 15mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE:
  2. Preheat oven to 325 degrees.
  3. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
  4. Line with parchment; spray parchment, and dust with flour, tapping out excess.
  5. With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes.
  6. Reduce speed to medium-low.
  7. Gradually add sugar; beat until smooth.
  8. Scrape down side of bowl.
  9. Beat in eggs, one at a time, and vanilla.
  10. Reduce speed to low.
  11. Add flour and salt; beat until just combined.
  12. Fold in chopped pistachios.
  13. Divide batter among pans; smooth tops.
  14. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes.
  15. Let cool in pans 20 minutes.
  16. Unmold, and remove parchment.
  17. Let cool.
  18. ICING:
  19. Whisk all ingredients in a small bowl until smooth.
  20. Pour through a sieve into another bowl.
  21. Use immediately.
  22. Drizzle cakes with icing, and sprinkle with pistachio slivers.

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