Pistachio Dessert

• 1 c. flour
• 1/2 c. nuts
• 1 Tbsp. sugar
• 1 stick margarine
• 1 (8 oz.) pkg. cream cheese
• 1 c. powdered sugar
• 1 (9 oz.) carton Cool Whip
• 2 pkg. pistachio instant pudding
• 3 c. milk
• 3 1/2 c. sifted flour
• 1/4 tsp. salt
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. powdered cloves
• 1/2 tsp. ginger
• 4 eggs
• 3/4 c. sugar
• 4 Tbsp. salad oil
• 2 c. honey (dark if available)
• 1/2 c. brewed coffee (strong)
• 1 1/2 c. nuts, walnuts or almonds, chopped

1. Sift the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together.
2. (The spices depend on your personal taste, so add or not, as you prefer.)
3. Beat in the eggs, gradually adding the sugar.
4. Beat until thick and light in color. Beat in the oil, honey and coffee; stir in the flour mixture and the nuts.
5. Oil an 11 x 16 x 4-inch baking pan and line it with aluminum foil.
6. Or, if you want 2 smaller cakes, use 2 (9-inch) loaf pans.
7. Turn the batter into the pan or pans.

flour, nuts, sugar, margarine, cream cheese, powdered sugar, pistachio instant pudding, milk, flour, salt, baking powder, baking soda, cinnamon, nutmeg, powdered cloves, ginger, eggs, sugar, salad oil, honey, coffee, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917026 (may not work)