PISTACHIO CAKE WITH FRUIT CAKE FILLING

This is a cake reserved for a special occasion!  Perfect for the large Christmas parties and other social events!  This one is decorated for Christmas and I actually doubled the recipe in order to make an extra large cake.  I used a 10 inch springform pan and then cut the cake in half with a serrated bread knife.  Each layer has a cream cheese/fruit cake filling!  Your friends will rave!

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For this cake, I doubled this recipe and made four layers! I had a large crowd to feed!!

CAKE:

  • 1 box White Cake Mix (I used Duncan Hines)
  • 1 package (3.4 oz.) Pistachio Instant Pudding Mix
  • 1/2 C orange juice
  • 1/2 C water
  • 1/2 C vegetable oil
  • 4 whole eggs
  • 1 drop of green food color for added color
  • 1/2 lb. Pistachio nuts (un-salted), crushed by pulsing in food processor
  • 1 small bottle of maraschino cherries for garnish

Preheat the oven to 350 degrees.  Spray a 10-inch spring form pan with “Pam” for baking, or grease and flour.  (You can use two 8 or 9 inch cake pans).

Mix the cake mix, pudding mix, orange juice, water, vegetable oil, and eggs in a large bowl.  Beat for two minutes with an electric mixer on medium-high.  Pour batter into the springform pan.  Bake for approx. 40 minutes or until a toothpick inserted into the cake comes out clean.  When done, take out of the oven and set aside to cool.

FILLING:

  • 4 oz. cream cheese (room temperature)
  • 1/2 stick of butter (room temperature)
  • 1/4 tsp. vanilla
  • 1 C powder sugar
  • 1 small packaged fruit cake (cut up and diced into small pieces)

Place the cream cheese and butter in a bowl.  Beat with an electric mixer about 3 minutes until well blended, add vanilla, and blend again.  Slowly add the powder sugar while beating until fully incorporated.  On slow speed, add the bits and pieces of the fruit cake until mixed in thoroughly.  Set aside.

CREAM CHEESE FROSTING:

  • 8 oz. package cream cheese (room temperature)
  • 1 stick of butter (room temperature)
  • 1/2 tsp. vanilla
  • 2 C powder sugar

Place the cream cheese and butter in a bowl.  Beat with an electric mixer about 3 minutes until well blended.  Add vanilla, blend.  Slowly add the powder sugar while beating slowly until fully incorporated.

ASSEMBLY:

If using a 10-inch springform plan, cut in the middle with a large serrated knife.  Place one side on a large platter.   Get the “filling” and spread it around the cake, making a thin layer (use all the filling).   Top with the other half of cake.  Place foil or wax paper around the bottom of the cake (for easier and cleaner icing).  Get the “Cream Cheese Frosting” and using a cake spatula, spread a layer of the frosting on the top of the cake, smooth it out,  then spread the remaining frosting around the entire cake.   Get the chopped pistachios and cup them in your hand and press them into the sides of the cake.   Starting from the top, get as much as you can on the sides, turning the cake to completely coat.  Drain the cherries on paper towels, then make a circle with them around the top perimeter of the cake.  Fill in any holes between the cherries and the side of the cake with pistachios.  Now you can add the decorations of your choice, depending on the theme or season!!

Refrigerate the cake until serving.  Serves 10-12

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