Pistachio-Cherry Bundt Cake - NuWave Pro Plus Manual And Cookbok

Pistachio-Cherry Bundt Cake

Serves: 10-12
Cake Ingredients:
1 box mix, pound cake mix
1 (3.4-ounce) package pistachio
flavored instant pudding mix
⅔ cup water
½ stick butter, softened
2 eggs
½ teaspoon almond extract
Green food coloring (optional)
1 cup pistachios, chopped
Icing Ingredients:
2 cups powdered sugar
3 tablespoons maraschino cherry
juice
2-3 tablespoons milk
2 tablespoons butter, melted
Directions:
1. Grease 12-cup bundt pan with
butter, then lightly flour; set
aside.
2. In large bowl, mix together cake
mix, pudding mix, water, butter,
eggs and almond extract.
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3. Stir in nuts and about 5 drops
green food coloring.
4. Pour batter into prepared bundt
pan (batter will be very thick) and
spread batter evenly.
5. Place pan on 2-inch rack and place
Extender Ring on base tray.
6. Bake at 350°F for 30 minutes.
7. Bake at 275°F for 45 minutes
8. Check for doneness with toothpick.
If more time is needed, only add 5
minutes at a time.
9. Cool cake for 10 minutes in pan,
then remove and cool completely
on cooling rack.
10. While cake bakes, stir together
powdered sugar, cherry juice,
milk and butter in medium bowl
until glaze forms.
11. Drizzle glaze over fully cooled
cake and let rest for a few minutes
to let glaze harden.
12. Slice and serve.
Tip: Add more milk and powdered
sugar to glaze as needed to achieve
desired consistency.
Glazed Cashew Snack Bread
Yield: 1 9x5-inch loaf
Snack Bread Ingredients:
1½ cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking powder
½ cup butter, softened
⅓ cup granulated sugar
⅓ cup packed dark brown sugar
2 large eggs
¾ cup unsweetened silk cashew milk
½ teaspoon vanilla extract
⅓ cup chopped cashews
Glaze Ingredients:
¼ cup butter
1 cup powdered sugar
2 tablespoons silk cashew milk
¼ cup whole cashews
Snack Bread Directions:
1. Butter bottom and sides of
9x5-inch baking pan.
2. Line pan with parchment paper
to create sling and butter the
paper; set aside.
3. In medium bowl, sift together
flour, salt and baking powder; set
aside.
4. Using stand mixer or electric
hand mixer, cream together
butter, sugar and brown sugar.
5. Add eggs one at a time, along
with vanilla and cashew milk and
beat until creamy.
6. Gradually mix in dry ingredients,
stopping to scrap bottom and
sides of bowl once.
7. Stir in chopped cashews.
8. Transfer batter to a prepared loaf
pan.
9. Add Extender Ring to base tray
and place baking pan on 2-inch
rack.
10. Bake at 300°F for 45-50
minutes, or until toothpick can be
inserted and removed cleanly.
11. Allow bread to cool in pan for 15
minutes.
12. Remove bread from pan and
transfer directly to rack to cool
completely.
Glaze Directions:
1. Melt butter in saucepan over
medium heat, stirring continuously
for 2-3 minutes.
2. Once completely melted, remove
pan from heat.
3. Mix in powdered sugar and
cashew milk in small batches until
combined and smooth.
4. Once bread has cooled completely,
pour glaze over bread and top with
whole cashews.
Tip: To create a parchment paper
sling, cut a 15x9-inch sheet and insert
into the baking pan. There will be
excess parchment paper sticking out.
Tip: To remove the bread from the pan,
run a knife or bench scraper along
the edge where the bread may have
touched the pan. Remove the bread
from the pan by holding onto the
parchment paper and lifting.
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