I have all these friends who bake. It’s a lovely thing. We bounce ideas off of each other, offer to test each others recipes and give detailed feedback. We even tweak each others recipes before giving feedback sometimes — just to make sure that our advice is on the right track.
This recipe was inspired by a conversation between my friends Sunshine, Stacy (aka cowgazer) and me. Reading the recipe, you might ask yourself if maybe there are too many elements to this pound cake. I have to say no. They all blend and yet stay distinct and are able to support each other… kind of like my group of baking friends.
This is for them.
Sungazer Pound Cake
3/4 cup shelled pistachios
2 sticks butter, room temp
1/2 cup sour cream
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups flour
1/4 cup creme de cacao
3/4 cup milk
8 oz white chocolate, melted
2 cups raspberries
Preheat oven to 325*F. Butter and flour a large bundt pan (I also ended up with a half dozen cupcakes… just so you know)
Finely grind the pistachios and set aside.
Cream together the butter and sour cream and sugar. Add eggs one at a time. Beat well between each addition (if you don’t, your cake will be denser and the texture will be heavy.) Add the vanilla. Add the flour in thirds alternating with the creme de cacao and milk. End with the milk. Add the pistachios then the white chocolate. Stir in the raspberries.
Pour into the bundt pan. Bake for 75 to 90 minutes. Let cool on the counter for 10 to 15 minutes before inverting.