Pistachi-Oat Sherry Pudding Cake
Author: Gluten-Free Prairie
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Try this simple delicious pudding cake
  • 11 ounces (2⅓ cups) GFP Flour Blend
  • 1 (3 oz) package instant Jello Pistachio Pudding Mix
  • 1 TB baking powder
  • ¼ tsp baking soda
  • 1 tsp nutmeg
  • ⅔ C pure cane sugar
  • ¾ cup chopped pistachios, pecans or a combination
  • ¾ cup sherry
  • 1 tsp lemon extract
  • ½ cup vegetable oil
  • 4 eggs (beaten)
  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together the Gluten-Free Prairie Flour Blend, and pudding mix and the rest of the dry ingredients. Stir in nuts. In a separate bowl mix wet ingredients together.
  3. Make a well in the center and pour into the dry. Blend together with whisk or wooden spoon. Pour batter into prepared pan.
  4. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 20-30 min, then turn out onto a wire rack and cool completely.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/pistachi-oat-sherry-pudding-cake/