Recipe for cooking pistachio pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Pistachio Pound Cake

1 1/4 c. chopped pistachio nuts
1 1/4 c. snipped dried apricots (one 7 ounce pkg.)
2 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. ground ginger
1/4 tsp. baking soda
1 c. butter, softened
2 c. sugar
6 eggs
1/4 c. dairy sour cream
1/4 c. apricot nectar or apricot brandy
2 tsp. vanilla extract or flavoring
1/4 c. apricot jam or preserves
1 Tbsp. apricot nectar or apricot brandy
Whole pistachio nuts (optional)
Fresh apricot halves (optional)
Glacé apricots (optional)

Preheat oven to 325 degrees F. Grease and lightly flour a 10-in. square tube pan or two 8-in. square baking pans.

In a sm. bowl, toss the 1 1/4 c. nuts and the dried apricots with 1/4 c. of the flour. Set aside.

In a mixing bowl, combine remaining flour, salt, baking powder, ginger and baking soda.

In a lrg. mixing bowl, beat butter for 30 seconds with an electric miser. Gradually add sugar, beating until fluffy, about 10 mins..

Beat in the eggs, one at a time, beating 1 min. after each addition. With mixer on low speed, beat in sour cream, the 1/4 c. nectar or brand, and the vanilla extract or flavoring. Add flour mixture, beating just until blended. By hand, stir in nut mixture.

Pour batter into square tube pan or divide batter between the square pans, smoothing the tops. Bake for 50 to 55 mins. for tube pan or 40 to 45 mins. for square pans, or until a wooden pick inserted near center comes out clean. Let cool in pan(s) on wire racks for 10 mins.; turn out onto racks. Cool completely.

For glaze, snip any lrg. fruit pieces in jam. Combine with the 1 Tbsp. nectar in a microwave-safe bowl. Cook on HIGH (100% power) for 20 to 40 seconds. Brush warm glaze over top of cake. Let stand until firm. Garnish with pistachio nuts, fresh apricot halves and glacé apricots. Cake may be glazed, wrapped, and stored up to 2 days at room temperature. Serves 24.

NOTE: If desired, prepare cake up to glazing step. Freeze unglazed cake for up to 2 weeks. Thaw, then glaze cake just before serving.