Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
3 cups Flour
1 1/2 cups Light brown sugar (packed)
1 1/2 teaspoons Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ginger
4 teaspoons Grated lemon peel
1 1/2 cups Dark seedless raisins
1 cup Chopped, natural American pistachios
3 Eggs, slightly beaten
3/4 cup Vegetable oil
3/4 cup Irish whiskey
1/2 cup Buttermilk
Cream Cheese Whiskey Frosting: Beat 8 ounces cream cheese with 1/4 cup butter or margarine until soft and creamy; beat in 2 tablespoons Irish Whiskey and 2 1/2 cups powdered sugar. Chill frosting until it thickens to spreading consistency, at least 1 hour.
Mix flour, sugar, baking soda, baking powder, salt, spices, lemon peel, raisins and pistachios in large bowl until evenly mixed. Add eggs, oil, whiskey and buttermilk; mix until blended. Turn into 2 greased and floured 8-inch round cake pans. Bake at 350 °F., for 30 to 35 minutes or until a light touch on top springs back. Cool 10 minutes in pans then invert and cool. Frost with Cream Cheese Whiskey Frosting. Sprinkle extra chopped pistachios on top. Chill until ready to serve.