This month in honor of the SL Coast Guard’s Birthday, I thought a cake would be appropriate for us to celebrate our birthday. This recipe involves the use of a Bundt pan; an aluminum ring pan that was invented in Minnesota USA in 1950 by H. David Dalquist. It was originally made to bake a traditional cake called a “kugelhopf” for a woman’s group who requested it be made for them. He named the pan a “Bund Pan”, which our German speaking friends know means “bond” or alliance”. Why he decided to add the “t” to the pan’s name remains a mystery. The following is not a traditional kugelhopf, but the pan is perfect for baking a wonderfully brown outside, and a warm and soft cake inside; perfect for coffee. I hope everyone can find a Bundt Pan as I have never made it in any other type pan except the Bundt.
It is my family’s favorite cake, and I hope you try it so you can work it into your repertoire. Enjoy
Fritz’s Pistachio Cake
1 plain white cake mix (Duncan Hines is perfect) *Do not use and pudding in the mix cake mixes.
2 pistachio instant pudding packets
1/2 cup cold water
1/2 cup orange juice
1/2 cup oil (I use canola; no flavored oils such a olive oil)
1 cup good quality chocolate chips (semi sweet)( I use Ghirardelli brand, but any good quality will work)
Preheat oven to 350 degrees. Mix first 5 ingredients and mix until well blended. Fold in chocolate chips. Pour batter into an oiled Bundt pan (I just spray the pan with cooking spray; this is a must or the cake will not come out). Bake at 350 for 50 minutes or until toothpick comes out clean.
Cool on rack for 15 minutes before turning the cake out onto a plate.
Glaze with confectioner’s sugar glaze.
· 1 1/4 cups confectioners’ sugar
· 3 tablespoons milk
· 1/2 teaspoon clear vanilla extract
Simply add vanilla extract to the confectioner’s sugar (powdered sugar); pour in milk and stir.
Makes about 1/2 cup of icing.
May be thickened with more confectioners’ sugar or thinned with more milk or other flavored liquids.