My daughter, young granddaughter and I visited my sister-in-law and discovered a really tasty treat. My sister-in-law had gotten the recipe from her daughter. My sister-in-law would have a slice for breakfast and freeze the rest, eating a slice a day. The pistachio cake became known as “tachio bread” when I started making some with my granddaughter’s help. That came about because there is no icing on the cake. In the eyes of a 4-5-year-old; no icing – no cake! She started calling it “Tashia bread”. We made this for all her Sunday School teachers and Christ Kids teachers as she has grown. It has also gone to the Church Retreat several times. So there are church members who have enjoyed this over the years on many holidays. Here is the yummy recipe. It has been made as 4 small loaves 2 larger loaves, or 1 cake. It freezes well and of course, tastes yummy.
1 box white cake mix
1/2 tsp. almond extract
1 cup fat free sour cream
1/2 cup oil
1 box pistachio pudding
Mix well in small container – 2/3 cup sugar and 1 tsp cinnamon
In large bowl, combine all ingredients. Spray tube, Bundt pan, small, medium, or large loaf pans with cooking spray. Sprinkle a little cinnamon/sugar mixture on side and bottom of the pan. Put ½ of the batter in and then pour cinnamon/sugar mixture in middle of the pan. If spread right, there will be a smile in the middle of the slice you cut off. The best way to do that is make the side of the container a littler fuller than the middle. Top with the rest of the batter. Sprinkle a little more of the cinnamon/sugar mixture on top. Bake at 350. Small pans 35-40 minutes, large pan 50 minutes. Test with toothpick.
~ Mary Ellen Rowker
Blessed Lord, keep us watching for your return and mercifully grant that we may be taken when that day and hour come. In Christ’s name we pray. Amen