1 pk Butter cake mix
1 pk Instant pistachio pudding
-mix; 4 oz.
3 dr Pistachio oil
8 oz Sour cream
4 Eggs
1/4 c Water
1/4 c Oil
1/2 c Chopped pecans
TOPPING
4 tb Sugar
2 ts Cinnamon
2 tb Chopped pistachios;
-(approximately) **
Preheat oven to 350. Grease two 8 1/2 x 4 1/2 x 2 1/2″ loaf pans.
Mix all ingredients together in a large bowl. Pour half the batter into the
loaf pans. Sprinkle with half the topping. Pour the remainder of the batter
into the two pans. With a knife, swirl through the batter to mix in the
topping and give a swirl effect. Sprinkle the top with the remaining
topping. Bake for 1 hour.
Makes 2 loaves.
MY NOTES: I didnt’ have all the ingredients at hand, so I made it with
these substitutions. I used regular yellow cake mix instead of the butter
recipe cake mix and used almond extract instead of pistachio oil. (Gotta
find me some of that!) I also added a bit of butter flavoring and clear
vanilla flavoring.
** The chopped pistachios were my addition…I sprinkled the chopped
pistachios over the top layer of topping and pressed in slightly before
baking.
Yields
2 Servings
