- ½ cup chopped pistachios, divided (125 mL)
- 3 cups all-purpose flour (750 mL)
- 1 box (4-serving size) instant pistachio pudding mix
- 2 tsp baking powder (10 mL)
- ½ tsp salt (2 mL)
- 1 cup unsalted butter, softened (250 mL)
- 2 cups granulated sugar (500 mL)
- 4 eggs
- 1 cup milk, preferably whole (250 mL)
- 1/3 cup cream sherry (75 mL)
- 1/3 cup granulated sugar (75 mL)
- 2 tbsp unsalted butter, softened (25 mL)
- 10-inch (4 L) tube pan, sprayed with nonstick spray
- Preheat oven to 350°F (180°C)
- Cake: Sprinkle 1.4 cups (50 mL) of the pistachios into bottom of prepared pan. Set aside.
- In a large bowl, whisk together flour, pudding mix, baking powder and salt. Set aside.
- In a mixer bowl fitted with paddle attachment, cream butter and sugar until light and fluffy, for 2 minutes. Add eggs, one at a time, beating well between each addition. Using a wooden spoon, stir in flour mixture alternating with milk, making three additions of flour and two of milk, just until blended. Fold in remaining pistachios.
- Spread batter over pistachios in pan. Bake in preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 10 minutes before transferring to rack.
- Glaze: In a small saucepan over medium heat, heat sherry, sugar and butter, stirring, until butter is completely melted and sugar has dissolved, about 3 minutes. Pour over warm cake.