Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
¾ cup Butter or margarine, softened
1 cup Sugar
½ cup Milk
½ teaspoon Vanilla
1 ¾ cups Flour
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¾ cup Chopped, dried apricots or candied fruit
¾ cup Whole shelled American pistachios
½ cup Currants or raisins
Cream butter and sugar. Beat in eggs one at a time. Combine milk and vanilla. Combine flour, cinnamon and salt; reserve 1 tablespoon. Add flour mixture alternately with milk mixture to the butter mixture. Toss apricots, pistachios and currants with reserved flour mixture; stir into batter. Pour into greased and floured 10 inch tube pan.* Bake at 325° F. 50 to 60 minutes or until wooden pick comes out clean. Cool.