Thursday, December 17, 2020

Eggless Pistachio, Rose, and Tutti-fruity Bundt Cake #Bundt Bakers

Cakes made with nuts have a wonderful texture and flavor. Pistachio and rose are a wonderful combination. Though pistachio has a subtle flavor, the flavor profile of the cake is out of the world. The cake is moist and made with freshly ground pistachios. Sour cream gives moistness to the cake. 

This month's theme is red and green. There are many combinations for this theme but I came up with Pistachio and rose-flavored bundt cake with tutti-fruity. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

I am posting this recipe for the Blogging Marathon 119 - Kids Delights:  Holiday Treats., hosted by Srivalli. Every kid is delighted by hearing the word cake. Kids of every age group would definitely enjoy this cake with nuts, rose, white chocolate, and tutti-fruity.



All-purpose flour - 1 cup plus a couple of tbsps
Condensed milk - 1/2 cup
Butter - 6 tbsp plus 1 tbsp
Sugar - 3 tbsp
Milk - 3/4 cup
Sour cream - 3 tbsp
Salt - 1/4 tsp
Pistachios - 1 cup
Baking soda- 1/2 tsp
Baking powder - 1 tsp
Rose essence - 1 tsp
Tutti-fruity - 1/2 cup

For the frosting

White chocolate - 4 oz
Crushed pistachio - 1 tsp
Tutti fruity - 1 tbsp


Mix the 1 cup flour, salt, baking powder, and baking soda in a bowl and set aside. Pulse the pistachios and make them into powder. Keep aside. Butter a bundt pan and dust with 2 tbsp of flour. Preheat the oven to 350 degrees F.

In a bowl, cream the butter, sugar, and condensed milk. Then add milk, sour cream, rose essence, and beat well. Add the flour mix slowly and make a smooth cake batter. Stir in the powdered pistachios. Fold in the tutti-fruity.

Bake for 26-27 minutes. Remove from the oven and let it cool for 15-20 minutes. Slowly release the cake from the edges of the bundt pan and transfer it to a plate. Let it cool for another 15-20 minutes.

Melt 4 oz chocolate. Pour or drizzle on top. Add crushed pistachios and tutti fruity on top. Serve.

Here is a quick link for the recipes shared this December 2020 BundtBakers: Red and Green. Thanks, Rebekah and BundtBakers for hosting this event.

Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
Christmas Bundt Cake with Almond and Orange by Patyco Candybar
Christmas Marble Bundt Cake by Making Miracles
Christmas Wreath Bundt by A Day in the Life on the Farm
Kentucky Butter Cake by Sweet Sensations
Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
Red Velvet Cream Cheese Bund by Palatable Pastime
Sour Cream Vanilla Bundt by Food Lust People Love
Pistachio, Rose, and Tutti-fruity Bundt Cake by Magical Ingredients (you are here!)


  1. I love pistachio and rose in baklava so am sure I would love this as well. Beautifully done.

  2. Yumm - this cake is jam packed with wonderful textures and flavors!!

  3. What a wonderful fruit cake. Perfect for the holidays.

  4. Rose adds a wonderful flavor to any dish and this pistachio - rose cake sure sounds like a winner.

    Suma Gandlur

  5. Rose adds a wonderful flavor to any dish and this pistachio - rose cake sure sounds like a winner. This cake looks moist and fluffy.

  6. Bookmarking! The recipe sounds very different, and the cake looks exotic! The flavours are delicious and rose is a favorite of mine.

  7. Bundt looks so amazing, tender and moist!

  8. Fluffy cake and chewy fruit inside is a great combination! Perfect for the holidays.

  9. What a delicious recipe ..
    Looks delicious pistachio crushed ... a rich idea!
    Happy New Year !!!

  10. So many textures and wonderful flavor combos!

  11. Wonderful blend of flavors and one of my favorites too.