Don't say good-bye to summer just yet! In honor of one of our favorite things about summer — fresh-picked fruit — this week we'll be reposting some of the best recipes from the Jam Stand's blog. First up: Celebrate with this delicious and easy strawberry rose pistachio pound cake using the Jam Stand’s summer seasonal flavor: stroseberry! It’s perfect for a picnic in the park or a day at the beach.
¾ cup unsalted butter, softened
¼ cup brown sugar
¼ cup white sugar
3 large eggs
4 ounces cream cheese, room temperature
1 teaspoon vanilla
1½ cup flour
¼ teaspoon salt
½ cup roasted and shelled pistachios
2 tablespoons sugar
1 teaspoon lemon zest
½ cup Jam Stand strawberry rose jam
Preheat oven to 350 degrees Fahrenheit.
Combine dry cake ingredients in a medium bowl and set aside.
Cream butter and sugar in a large bowl.
Add eggs, cream cheese, and vanilla and mix until well incorporated.
Add dry ingredients to the wet mixture. Stir until batter is no longer streaky, but be careful not to overmix.
In a small food processor, pulse pistachios, sugar, lemon zest, and salt until the mixture is grainy like coarse sand.
Pour 1/3 of the pound cake batter into the bottom of a buttered and floured 9- by 5-inch loaf pan.
Dollop half of the jam and half of the pistachio mixture onto the batter. Using a paring knife, swirl the batter with the jam and pistachios until it’s streaky and marbled in appearance. Add another third of the pound cake batter in an even layer and repeat with the remaining jam and pistachios.
Spread the remaining third of the pound cake batter into the loaf pan, and swirl the knife into the loaf pan, bringing a bit of jam and pistachio to the surface. This will give the pound cake a nicely marbled appearance
Bake for 45–55 minutes or until a tester inserted into the pound cake comes out fairly clean or with a dense crumb or two.
Cool and enjoy!
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