Pistachio Brandy Cake

Pistachio Brandy Cake
Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
1 cup unsalted butter, melted (no substitutions)
6 large eggs, divided
1 cup buttermilk, divided
1/3 cup brandy
Streusel
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
3/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted (no substitutions)
1 cup toasted pistachios, chopped
Glaze
1/2 cup unsalted butter (no substitutions)
3/4 cup granulated sugar
1/4 cup brandy
Heat oven to 335 degrees. Lightly grease and flour a large tube pan (2 piece style).
For the streusel: In a small bowl, combine flour, sugars and nutmeg. Pour melted butter over this mixture and stir until combined. Add pistachios and rub mixture through fingertips until crumbly. Set aside.
For the cake batter: In a medium bowl, stir together flour, baking powder and soda. Set aside.
In a large mixing bowl, beat the sugar and melted butter for 1 minute. Add 3 eggs and beat on high speed for 30 seconds. Add remaining 3 eggs, beating 30 seconds, scrape bowl well. Beat on high speed for 4-5 minutes, until smooth and light.
Add 1/2 of the flour mixture and 1/2 cup buttermilk to egg/sugar mixture and mix for 30 seconds. Add remaining flour, buttermilk and brandy. Beat on high speed 1 1/2 minutes, until smooth.
Spoon 3 cups of batter into prepared tube pan. Sprinkle half of the streusel mixture over batter. Carefully spoon remaining batter over streusel filling. Top batter with remaining streusel. Bake for 1 hour and 10 minutes or until top is light golden brown and center crack springs back lightly when touched. Cool 45 minutes and remove from pan.
For the glaze: In a small saucepan, melt butter. Stir in the sugar and cook on low heat, stirring constantly for 1 minute. Remove from heat and add brandy stirring well. Brush glaze onto sides of cake. Slowly pour glaze over top. Garnish with pistachios, if desired.
Serves 20.
Baker's hint: To remove cake from tube pan, run thin spatula or knife around sides and center. Push bottom up through side piece. Run thin knife under cake to loosen from bottom. Unmold onto plate, then quickly invert.
Nutrition values per serving: 458 calories, 23g fat, 56 g carbohydrates, 1 g fiber, 6 g protein, 107 mg cholesterol, 86 mg sodium.

File: 'fd overboe.rec 1219' in 'dpa'