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Taste of Spring Olive Oil Cake

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Submitted by: Christi Dalton

 

This simple recipe has spring written all over it. From the three citrus fruits involved to the pistachios and pecans that decorate the top.
 

Ingredients

  • 1 box yellow cake mix
  • 1/2 cup plus
  • 1/4 cup sugar
  • 1/2 stick butter, cut in pieces
  • 1 tablespoon lemon zest, divided
  • 1 tablespoon lime zest, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/2 teaspoon orange liqueur
  • 3/4 cup water plus
  • 1/4 cup
  • 1/2 cup olive oil
  • 3 eggs, beaten
  • 1/4 cup chopped pecans
  • 1/4 cup chopped pistachios

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Method

Preheat oven to 350 degrees. Combine all ingredients except 1/4 cup sugar, 1/4 cup water, lemon and lime zest and nuts, in a food processor. Pour into greased and floured 9 x 5 inch loaf pan. Bake 40-50 minutes, until toothpick comes out clean. Cool 10 minutes, and with a knife, go around pan to loosen. Turn out on plate but make sure loaf is turned upright. Combine sugar, water and zests in a pan over the stove and cook until sugar is dissolved. Using tines of a fork, prick holes in top of cake. Gradually pour syrup over cake until all is absorbed. Sprinkle with chopped nuts. Let stand at least 30 minutes before slicing.

 

Notes:

 

Number of Servings: 8

 

Submitted by: Christi Dalton ()

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