Homemade Pudding Cake
submitted by: Elizabeth Tate (from ‘Flapper Pie and a Blue Prairie Sky’ Cookbook )
serves instructions:
things you need:
Preheat oven to 350°F. Grease well and flour a 10- inch Bundt pan In either a bowl of a stand mixer with a paddle at- tachment or in a large bowl with an electric mixer on medium speed, beat the sugar and butter un- til light and fluffy Add the pudding mix and combine thoroughly Beat in the eggs one at a time, incorporating each before adding the next. Stir in the nuts. If you are planning on adding frost- ing reserve a handful for decorating. In a large measuring cup or bowl, combine the milk, oil and vanilla. In a medium bowl, whisk together the flour, corn- starch, baking powder, and salt. Starting with the dry ingredients, alternate adding 1/3 of the dry and wet ingredients to the first mix- ing bowl (with the butter, sugar, egg and nut mix- ture), beating together to incorporate each addi- tion. You will finish with the wet ingredients. After the last addition, mix on medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 50-60 minutes, or until cake tester inserted into the center of the cake comes out clean. Make sure the cake is baked all the way through or it will collapse when you invert it. Invert the cake onto a wire rack. Once cooled add the frosting and sprinkle the remaining nuts on top. OR sprinkle with icing sugar and serve with whipped cream. This cake will last 2-3 days in the fridge or wrap the undecorate cake tightly in plastic wrap, then in tinfoil, and freeze for up to 3 months.
3/4 cup | butter 1 1/2 cups | sugar 1 pkg| instant pudding mix (pistachio) 3/4 cup | finely chopped nuts (pistachio) 4 | eggs 1 1/2 cups | whole milk
1/3 cup | canola oil 1 tsp | vanilla extract 1 3/4 cups | flour 3 tbsp | cornstarch 4 tsp | baking powder 1 tsp | salt
Optional: Pudding butter cream frosting (recipe to follow)
Alternative versions: Banana pudding mix & walnuts Lemon pudding & macadamia Butterscotch pudding & pecans
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