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Mary's pistachio and cranberry cake
Mary's Pistachio & Cranberry Cake (using slivered pistachios, dried cranberries and orange zest)
Originated from: Southern Italy and North America
Occasion: Any time & special times
Contributed by: Mary Melfi

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3 cups flour
2 cups sugar
6 extra large eggs
1 cup vegetable oil, preferably canola oil
1/4 cup milk
1 tablespoon baking powder
1 teaspoon vanilla
3/4 cup slivered pistachios
1/4 cup dried cranberries
Finely grated zest of 2 small oranges [about 1 1/2 tablespoons] mixed with 1 teaspoon sugar

Equipment needed:
a large tube pan, about 10 1/2 inches wide, preferably with a wide tube in the center, well-greased


Preheat oven to 350 degrees F.

Using an electric mixer, beat eggs.

Add sugar and beat until creamy (about 4 minutes).

Add vegetable oil and continue beating vigorously.

Add vanilla extract.

Add milk.

Add the flour and mix very well.

Add baking powder.

Remove bowl from electric appliance stand.

Using a spatula, mix in the slivered pistachios.

Using a spatula, mix in the dried currants.

Grate the orange rind; place the finely grated zest in a plate and using the tips of your fingertips mix the orange zest with 1 teaspoon sugar (Zest tends to get watery after awhile, so the fresher it is, the better it is).

Using a spatula, mix in the finely grated orange zest.

Pour the cake batter into a well-greased tube pan (There should be at least 3/4 of an inch empty at the top of the pan as the batter will rise substantially in the oven.).

Bake in a preheated 350 F. degrees oven until done -- about 40 to 50 minutes.

Remove from the oven.



Like many home cooks I like to experiment and adapt traditional recipes. This cake is very easy to do and those who like the ingredients used, might enjoy it. Comments and photo: Mary Melfi.

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