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Mini Pistachio Pound Cakes

March 26, 2012

I discovered pound cake last year.  I had no idea that I liked pound cake.  I always think of little old ladies when I hear pound cake.  To me it is much like a cake that little old ladies would eat after church on Sunday morning.  The first pound cake that I made last year was a Cream Cheese Pound Cake.  That cake was moist, dense and filled with flavor.  It was the type of cake that needed absolutely nothing, it was perfect.  I love when things are perfect just the way they are. You don’t have to think about what will go with it to help complete it, it is what it is and needs nothing.

These Mini Pistachio Pound Cakes are lovely.  I was quite surprised that they had so much flavor considering there was not much in them to add to the flavor.  I guess when you have flour, sugar, butter, and cream cheese its hard not to taste good.  These cakes would be a great accompaniment to a midday tea.  They are a dense cake with a subtle crunch from the pistachios.  I made these into mini cakes which I thought would be perfect for a tea or coffee break or after church 🙂  The drippy glaze is a must if you want to add a little sweetness to your cakes.

Mini Pistachio Pound Cakes

    Vegetable-oil cooking spray
1 1/2 cups all-purpose flour, plus more for dusting
3/4  cups butter, room temperature
1/4 cup plus 2 tablespoons cream cheese, room temperature
1/2 cup salted shelled pistachios, ground to a paste in a food processor
1 1/2 cups sugar
1/2 teaspoon salt
3 large eggs, room temperature
1 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons coarsely chopped salted pistachios
3/4 cups unsalted pistachio slivers

Drippy Glaze

    1/2 cup plus 2 tablespoons confectioners’ sugar
1/4 cup  plus 2 tablespoons heavy cream
1/2 teaspoon fresh lemon juice

To Prepare The Cakes

Preheat oven to 325 degrees. Coat 6~ 4-inch mini cake pans with cooking spray.
With an electric mixer on medium speed, beat butter, cream cheese, and pistachio paste until fluffy, about 3 minutes. Reduce speed to medium-low. Gradually add sugar; beat until smooth. Scrape down side of bowl. Beat in eggs, one at a time, and vanilla. Reduce speed to low. Add flour and salt; beat until just combined. Fold in chopped pistachios.
Divide batter among pans; smooth tops. Bake until a cake tester inserted into centers comes out clean, about 1 hour 35 minutes. Let cool in pans 20 minutes. Unmold, and remove parchment. Let cool. Cakes can be wrapped well in plastic and stored at room temperature for up to 1 day.
Drizzle cakes with icing, and sprinkle with pistachio slivers.

To Prepare the Glaze

Whisk all ingredients in a small bowl until smooth. Pour through a sieve into another bowl. Use immediately.

Makes 6 ~ 4-inch cakes
Source Martha Stewart

If you are a fan of pound cakes you’ll have to add this recipe to your collection.  The little old ladies will be flocking to your house looking for these perfect little tea cakes 🙂

From our kitchen to yours,
Sydney Jones

6 Comments leave one →
  1. March 26, 2012 2:49 pm

    I love the look of these so much! There is something about pistachios..I am telling you your little cakes look simply scrumptious….*yum*!

  2. March 26, 2012 2:58 pm

    They look picture-perfect! And I used to feel the same about pound cakes…they’re so the opposite of what they sound like.

  3. eliotthecat permalink
    March 26, 2012 9:33 pm

    Love any and all pound cake but yours look amazing. I can’t wait to try this recipe.

  4. March 26, 2012 11:03 pm

    YUM – so want one right now!!!

  5. March 27, 2012 12:57 pm

    These little cakes sound exquisite, and could they possibly be prettier? I think not! 🙂 just beautiful!

  6. April 3, 2012 9:16 am

    Looks fantastic!

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