If you have seen the movie My Big Fat Greek Wedding, you surely know the bundt cake scene. If you haven’t seen it, you need to go out and rent it, (Wait, am I dating myself?) on demand it, netflix it, or whatever you do to watch old movies. It is a great movie and definitely worth two hours of your life.
Toula, the daughter of a very passionate and gregarious Greek family is engaged to Ian Miller, the son of a conservative WASP family. In the bundt cake scene, Ian’s parents are going to meet the Portokoulis’s. Mrs. Miller brings a bundt cake to what she believes is going to be a quiet introduction to her future in laws. What happens instead is really similar to what happened when Chris met my my family, except we only have one Nikki and there was not a bundt cake involved!
Chris had the pleasure of meeting my mom, all of her sisters, and many of my cousins in one fell swoop. No pressure or anything….. We were in St. Louis for the weekend to see a Radiohead concert. Two of my aunts live there with their families, so I convinced my mom and my Aunt Jackie to fly in so we could make a family event of it. These big family vacations were not new to my family. As a child, I remember caravaning 10 hours from Connecticut to Quebic City, Canada. But that’s a story for another day.
Chris was not necessarily used to my family’s, uhh, let’s call it passion for being around one another. We are much like the Portokoulis’s when we get together – rowdy, talkative, and everyone wanting to be heard. At one point, he asked my cousin Danielle why we all yell at each other so much. She let him know that we weren’t yelling, we were communicating. Big difference. Chris did get used to how we “communicate” and asked me to marry him anyway!
The pistachio bundt cake recipe is one my mom made when I was a child. She was known for her chocolate cake so this was a departure from the norm, but always got rave reviews.
There are a couple things that make this cake so special. First, it is a bundt! Who doesn’t love that, except maybe the Portokoulis’s (Remember how insulted Mrs. Portokoulis was to find a hole in the middle of said cake? She couldn’t help but put a plant there to fill the hole.) Second, instead of the usual vanilla extract, it uses almond extract to intensify the nutty flavor. Also, there are walnuts in the batter. This gives the moist cake another type of texture. Then, to top it all off, the cream cheese frosting! Nothing is bad with cream cheese frosting!
- 1 yellow cake mix
- 1 box instant pistachio pudding
- 1/2 cup of vegetable oil
- 1 cup of club soda
- 4 eggs
- 1 teaspoon almond extract
- 1/4 cup chopped walnuts
- 2 cups confectioner sugar
- 3 oz cream cheese at room temperature
- 1 teaspoon vanilla
- 1 tablespoon half and half
- dash of salt
- Preheat oven to 350 degrees.
- Butter & flour a bundt pan.
- Beat together cake mix, pudding, oil, club soda, eggs and almond extract.
- Fold in nuts.
- Pour batter into prepared pan. Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- Cool the pan on a cooling rack for 5 minutes.
- Remove cake from pan and place on serving platter until cool.
- Beat together all ingredients until smooth.
- Once the cake has cooled, use to frost cake.