Thelma’s Pistachio Swirl Nut Cake with Cream Cheese Frosting

If you are raised in a Southern household or have Southern-born parents, you know that traditionally, Sundays are for going to church then having a big dinner with family and friends. Thelma, my mom, loved Sundays because she was able to praise the Lord and then cook up a storm!

As a kid, Sunday was my favorite day because I got to hang out with my cousins and eat really good food. I also loved that my mom would make one of her fantastic desserts for us.

Apart from this I also loved sitting with my dad when he trades for I was his lucky charm and this way even I learnt a lot about trade. It just looked like some sort of game those days but now I realise how beneficial this is to me. See this site to know more about how this fascinated me.

Our choices were as follows: apple pie, sweet potato pie, or chocolate cake. For special occasions or if new friends were coming over for dinner, Thelma would bless us with my all-time favorite dessert, a Pistachio Swirl Nut Cake with Cream Cheese Frosting!

There is nothing like a pistachio cake, and when you add the cream cheese frosting, it’s like winning the confection lottery. A cake delicacy, the Pistachio Swirl Nut Cake is moist, sweet, smooth, and sinfully delicious!

This past weekend, I decided to make my mom’s Pistachio Swirl Nut Cake. Not only did I have to say a little prayer so I wouldn’t consume the entire cake in one sitting, it also brought back wonderful memories of spending time with family and friends. To me, food and family are the two best things on earth!

Making Thelma’s Pistachio Swirl Nut Cake with Cream Cheese Frosting

Cake Ingredients:
1 box yellow cake mix
1 package pistachio instant pudding mix
4 eggs
½ teaspoon almond extract
1 cup (240 g) sour cream
½ cup (100 g) sugar
1 teaspoon cinnamon
½ cup (75 g) chopped roasted pecans (or unsalted pistachios)
1 bundt cake pan
1 large mixing bowl
1 medium-sized mixing bowl

Cream Cheese Frosting Ingredients:
8 oz. (230 g) package cream cheese
1 stick of margarine
1 lb. (450 g) box confectionery sugar
1 teaspoon vanilla
1 medium-sized mixing bowl

Cake Directions:
1) Grease and lightly flour the bottom of the bundt cake pan, then place aside.

2) Pre-heat oven to 350 degrees F (177 degrees C, or gas mark 4) .

3) Combine the yellow cake mix, pistachio instant pudding, 4 eggs, 1 cup (240 g) sour cream, and ½ teaspoon almond extract in a large mixing bowl. Beat mixture on medium speed for about 2 minutes.

4) In a separate bowl, mix ½ cup (100 g) of sugar, 1 teaspoon cinnamon, and ½ cup (75 g) finely chopped nuts using a spoon or spatula—make sure to mix thoroughly.

5) Pour half of the cake batter into the greased and floured bundt cake pan and then evenly sprinkle the nut mixture on top of the cake batter.

6) Top the nut mixture with the remaining cake batter.

7) Bake for 50 minutes or until the center of the cake springs bake when lightly touched.

8) When completely baked, let cake cool for 15 minutes before removing it from the pan.

9) Let cake set out for several hours to cool. The cake should be completely cool before applying frosting. I recommend placing the cake on a cake platter, covering it with a dome, and letting it sit overnight.


Cream Cheese Frosting Directions:

10) In a mixing bowl, combine the stick of margarine, cream cheese, and 1 teaspoon of vanilla. Beat mixture until smooth.

11) Gradually add the entire 1 lb. (450 g) box of confectionery sugar while beating the cream cheese mixture. If the mixture becomes too thick, add a small amount of milk until the mixture becomes spreadable.

12) Carefully frost the cake to your liking and serve.

As a decorative touch that adds a nice flavor to the cake, I placed a 16 oz. (450 g) jar of shelled roasted pistachios into a zip lock bag and crushed them. Then I took the crushed pistachio mixture and spooned it around the bottom edge of the frosted cake.