Orange Pistachio Pound Cake

By MissiAnn

Simple and elegant.

Ingredients

• 1 8 oz. can almond paste
• 2 cups sugar
• 1 cup butter
• 2 tblsp frozen OJ concentrate
• 5 eggs
• 1 tsp orange extract, or vanilla
• 2 cups AP flour
• 1 pkg. pistachio pudding mix
• 1 tsp bkg. powder
• 1-1 -2 tsp salt
• 1 cup chopped pistachio
• 2 tblsp cake enhancer, opt.
• 1 cup buttermilk or sour cream, or a mixture of both

Preparation

Step 1

Mix the dry ingredients and nuts together. In a stand mixer, beat the sugar and almond powder till sandy in appearance. Then add the butter and the extract. Cream well. Now add the eggs and beat well after each. Alternate the flour and buttermilk on low speed. Pour into prepared tube pan.
Bake@ 350* for 55 minutes or until tester is clean of crumbs. Dust with powdered sugar to finish.