Pistachio Cake with Cherry Almond Frosting

Supposedly, there are five love languages. They are: physical touch, acts of service, words of affirmation, quality time, and gift giving.

What they forgot to include was cake.

Recently, my husband built me a cake. It wasn’t my birthday; it wasn’t any particular day. Just a Monday. When I asked him, “What’s the occasion?” He simply shrugged and said, “I thought it’d make you happy.” Of course, he was right. If that’s not love, I don’t know what is. So who wrote the Book of Love? My husband did.

The cake is made of white cake mix and pistachio-flavored pudding, which yields a cheerful sea foam green hue and scrumptiously moist texture. Its wonderful ballerina pink color comes from maraschino cherry juice combined with buttercream frosting and almond extract. Crushed pistachios top the cake giving it a bit of crunch and whimsy. I’m calling this cake, “Monday I’m in love.”

It’s a piece-of-cake pairing with cherry black tea.


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