Peach Pistachio White Chocolate Pound Cake Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line the base and sides of a deep 22cm cake tin with baking parchment, then beat the rest of the butter and the sugar together until pale. Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.
• Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
• To make the icing, melt the chocolate chunks in a bowl over a pan of barely simmering water, then remove from the heat. Beat the soft cheese in a mixing bowl until smooth, then beat in the yogurt until smooth. Scrape in the melted chocolate and beat again. Chill until ready to use.
• Swirl the icing over the top of the cake and scatter over the pistachios.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
• Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in extracts.
• Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
• Fold in the peaches.
• Pour into a greased and floured 10-inch fluted tube pan.
• Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 15 minutes before removing from pan to a wire rack to cool completely.
• Dust with confectioner's sugar if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.