Recipes – Cookies, Brownies, Cakes, Oh My!

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Pistachio Almond Cranberry Cake

The holidays often mean more family time as loved ones come together to celebrate the season. Another sign of the season: indulging in some of your favorite foods and sweet treats. If your holiday plans include serving up baked-from-scratch desserts, check out this recipe from a metro Atlanta’s top baking professional.
Not only does baking from scratch allow for quality time spent with loved ones in the kitchen, it also allows us to share our creations with neighbors, family and friends, says Mamie Doyle — affectionately known as Miss Mamie — owner of Miss Mamie’s Cupcakes, Cakes and Such in Marietta. “The aromatic smell of a freshly baked cake is a great way to get into the holiday spirit!” adds Doyle, who competed on and won Food Network’s “Cupcake Wars” in 2012, taking home the $10,000 prize. “Baking during the holiday season is a tradition that can’t help but make one smile, especially when it’s time to enjoy the fruits of our labor!”
 

Pistachio Almond Cranberry Cake

By Mamie Doyle, Miss Mamie’s Cupcakes, featured on “Cupcake Wars” 
Makes one 8-inch layered cake (serves 20 to 25)

CAKE:
3 ¼ cups all-purpose flour
1 1/3 cups granulated sugar  
2 tablespoons baking powder
1 teaspoon salt
2 cups shelled and ground pistachios
2 (4 oz.) packages of pistachio pudding
4 eggs
1 cup vegetable oil
3 cups milk

MERINGUE FROSTING:

9 egg whites
2 cups granulated sugar
1 tsp. cream of tartar
2 tsp. almond extract

GARNISH:

2 ½ cups fresh cranberries
1 cup shelled pistachios

Directions: 
Preheat oven to 350 degrees F (175 degrees C)  
Grease and line two 8-inch round cake pans.
In the bowl of a standard kitchen aid mixer with paddle attachment, mix all nine ingredients for pistachio cake at medium speed until ingredients are all well incorporated (about 2 minutes).
Pour batter into greased pans and bake for 45 minutes or until inserted toothpick comes out clean.
To make meringue: In the bowl of a standard kitchen aid mixer with whisk attachment, whisk egg whites on high speed until slightly foamy.
Add sugar in a steady stream while mixer is still running at full speed. Add almond extract and cream of tartar. Whisk until stiff glossy peaks form. (It is important not to over mix! Over mixing causes meringue to separate and deflate.)

Assembly:
Once cool, remove pistachio cake from pans. Using a serrated knife, level the tops and torte each cake into two even layers. With a cake spatula, spread meringue evenly between each layer of cake (about ½-inch thick). Use remaining meringue in dollops on top of cake.
Garnish cake with fresh cranberries and pistachios.

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