Margaret Farley’s Pistachio Nut Cake
📜 Collection: UK15 | ✍️ Attribution: Margaret Farley | 📂 Category: Desserts A wonderfully moist and flavorful doctored cake mix recipe featuring pistachio pudding and a rich chocolate swirl. This vintage Bundt-style cake delivers a delightful marble effect and nutty sweetness in every slice.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 55 mins | None | 1 10-inch tube cake |
🔪 Key Equipment
- 10-inch tube or Bundt pan
- Large bowl
- Electric mixer
- Spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (18.5 ounce) package | White Cake Mix | Dry |
| 1 (3.5 ounce) package | Pistachio Instant Pudding | Dry |
| 4 | Eggs | Large, beaten |
| 1/2 cup | Oil | Salad oil |
| 1/2 cup | Orange Juice | Fresh or bottled |
| 1/2 cup | Water | Room temperature |
| 1 teaspoon | Almond Extract | For flavor |
| 3/4 cup | Chocolate Syrup | Divided for swirl |
Instructions
Step 1: Prepare Batter
- Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan.
- In a large bowl, combine all ingredients EXCEPT the 3/4 cup chocolate syrup, including the 1 (18.5 ounce) package white cake mix, 1 (3.5 ounce) package pistachio instant pudding, 4 large eggs, 1/2 cup oil, 1/2 cup orange juice, 1/2 cup water, and 1 teaspoon almond extract.
- Beat with an electric mixer at medium speed for 5 minutes until smooth and slightly fluffy.
Step 2: Swirl and Bake
- Pour two-thirds of the pistachio batter into the prepared 10-inch tube or Bundt pan.
- Add the 3/4 cup chocolate syrup to the remaining one-third of the batter in the bowl and mix well until thoroughly combined.
- Pour the chocolate batter over the pistachio batter in the pan. Gently zig-zag a spatula through the batters once or twice to create a marble effect without overmixing.
- Bake for 50 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
Original Recipe Scan
