Sweet Home Desserts (Recipes)

A collection of dessert recipes courtesy of Sweet Home by Phoenicia food writer Rebecca Miller Ffrench How to make: Strawberry Surprise Cupcakes, Mom’s Banana Cake, Black Bottom Ice Cream Pie, Pistachio Lover’s Pound Cake, Wacky Cakes-in-a-Cone, Sugared Mango and Anna Banana Muffins, and Nilla Wafer Pudding


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pistacio lover's pound cake

Pistachio Lover’s Pound Cake

Serves 12

Unfailingly for the past 15 years, a tremendously big bag of Bazzini pistachios, sent by one of my husband's clients, has arrived at our door every holiday season. Don't get me wrong, I'm not complaining - I love pistachios. Making your way through five pounds can prove dangerous, though. By early February, I find myself dispensing pistachios to friends, neighbors, and basically anyone who stops by. In order to spread the love and use up the pistachios, I created this Pistachio Pound Cake. Dense and savory with a nutty flavor, it satisfies a pistachio lover's craving, and it's a great way for me to use up my plethora o' pistachios.

Pound cake:
• 8 oz (2 sticks) unsalted butter
• 1 cup sugar
• ¼ cup honey
• 3 large eggs
• 2 cups all-purpose flour
• 1/3 cup whole milk
• 1 tsp pure vanilla extract
• ½ tsp pure almond extract
• 2/3 cup ground pistachios

Pistachio glaze:
• ½cup confectioner's sugar
• 1 tbsp unsalted butter
• 2 tbsp honey
• 1 tbsp heavy cream
• ¼ cup crushed pistachios

To make pound cake:

  1. Preheat the oven to 325°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving a 1-inch overhang on the two long sides of the pan. Grease the pan and parchment using baking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and honey on medium-high until light and fluffy, about 4 minutes, stopping and scraping down the sides of the bowl as necessary.
  3. Add the eggs one at a time, beating well after each addition.
  4. Alternately, add the flour and the milk in five parts, beginning and ending with the flour. Beat on medium-high for about 20 seconds between additions, stopping and scraping down the sides of the bowl as necessary. Add the vanilla and almond extracts and the pistachios. Beat on low until combined.
  5. Pour the batter into the prepared pan and bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until cracked on top and a toothpick inserted in the center of the cake comes out clean. After 1 hour of baking (or sooner if needed), cover the cake with aluminum foil to prevent the top from becoming too brown.
  6. Let cool in the pan for 10 minutes, then turn out onto a wire rack set over wax paper.

To make pistachio glaze:

  1. Combine the confectioner's sugar, butter, honey, and cream in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture begins to bubble. Continue to cook for 1 more minute while continuing to stir. Remove the glaze from the heat.
  2. Slowly spoon the glaze over the top of the cake, allowing it to soak in between spoonfuls. Some will run down the sides. Sprinkle the crushed pistachios over the top of the cake and let sit for 1 hour before serving.

» Back to all recipes

» Page 1: Strawberry Surprise Cupcakes recipe
» Page 2: Mom’s Banana Cake recipe

» Page 3: Black Bottom Ice Cream Pie recipe
» Page 5: Wacky Cakes-in-a-Cone recipe
» Page 6: Sugared Mango and Anna Banana Muffins recipe
» Page 7: Nilla Wafer Pudding recipe


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