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Pistachio Harvest Cake




Source of Recipe


recipecenter.com


List of Ingredients




1 1/2 cups Vegetable oil
2 cups Brown sugar (packed)
4 Eggs
1 tbsp Vanilla extract
2 cups Carrot, grated
4 cups Flour
1 tbsp Baking soda
4 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
1 tsp Salt
Natural California pistachios, finely chopped
2 (8oz) tubs pineapple yogurt
Icing (recipe follows)


Recipe



1 Mix oil, sugar, eggs, vanilla and carrots in large bowl.
2 In separate bowl, mix flour, baking soda, cinnamon, nutmeg, ginger, salt and 3/4 cup pistachios.
3 Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt.
4 Turn into greased and floured 14-cup bundt pan or crown ring mold.
5 Bake in preheated oven at 350 degrees F. for 1 hour 15 minutes or until pick inserted into cake comes out dry.
6 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 1/4 cup pistachios.
7 Icing:
8 Beat 1 cup softened butter or margarine with 5 cups unsifted powdered sugar, 1 1/2 teaspoons grated orange peel and 3 to 4 tablespoons orange juice (or enough to make a good spreadable consistency). Makes 3 cups icing.
9 Recipe reprinted with permission from California Pistachio Commission