Pistachio~Cranberry Bundt Cake & November's Apron Winner

Baking cakes in a mold actually began in Europe; Gugelhupf, a brioche-like cake, formed in a particular shape pre-dates this North American version introduced in the late 50s and 60s.  The credit goes to the Dalquist brothers, H. David and Mark, who co-founded the Nordic Ware Company in 1940.  In 1950, along with engineer Don Nygren, they came up with this mold done in cast aluminum.  However, it wasn't until Ella Helfrich, in 1966, would make it popular with her Tunnel of Fudge Cake for a Pillsbury Bake-Off.  Suddenly, there were over 200,000 requests for the cake mold and to date, more than 60 million have been sold!  Just so you know for next year, November 15th, is National Bundt Day:-D

I created this Bundt Cake to  celebrate the holidays, not only with cranberries, but added pistachios to give it the familiar red and green colors we've come to associate with the season.  I have to say, the flavors combine wonderfully and my hubby couldn't help but remark how amazing it looked.

Pistachio~Cranberry Bundt Cake
1/2 cup (1 stick) unsalted butter, at room tempreature
1/4 cup vegetable oil
1 1/2 cups granulated sugare
3 large eggs
1-3oz.pkg. Instant Pistachio Jell-O Pudding
1 tsp. vanilla extract
1/4 tsp. Pistachio Flavoring  or 1/2 tsp. almond flavoring
3 cups King Arthur all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Kosher salte
1 cup buttermilk (you can add 1 tsp. Apple Cider Vinegar to milk if you don't have buttermilk)
1 1/2 cups cranberries, halved
1/2 cup pistachios, chopped

Glaze:
1 cup confectioners' sugar
1 T light Karo Syrup
2-3 T hot water
1-2 drops of green food coloring, if desired
1/4 cup pistachios, chopped

Preheat oven to 350F-degrees.  Spray a 12-cup Bundt Pan with a baking spray.
 

Cut washed, dried and picked over cranberries in half

In a stand mixer, using the paddle attachment, cream the butter, oil and sugar together until fluffy.  Add the eggs, one at a time, incorporating them into the batter.  Add the flavorings and the pudding mix and beat at medium speed for 1 minute.  Scrape down the sides with a rubber spatula.

Mix the dry ingredients and mix, alternately with the buttermilk (or soured milk), starting and ending with the dry ingredients.  Stir in the cranberries and chopped pistachios.  Spoon into the prepared baking pan and smooth the top.

Bake 45 to 50 minutes or until a wooden skewer comes out cleanly when poked into the center.

 I love seeing that pale green color, dotted with the red cranberries!  Allow the cake to cool about 10 minutes before turning out onto a serving platter.

Mix up the glaze and slowly pour over the top of the cake.  Sprinkle with additional chopped pistachios to complete the dessert.

Now, for the important part of this post--November's winner of the apron is Mrs. Sparrow! Please email me your address so I can send this gift from my heart to you!

I will have December's apron up this weekend, for sure; life is a little hectic finishing up projects for the big trade show I attend in January, picking out finishes for our home...I did kitchen cabinets, countertops and tile this week, and of course, holiday shopping.  Stay warm and bake. Enjoy!