1Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5 inch loaf pan with butter. Line the bottom and two sides with parchment paper. Butter the parchment paper, then dust lightly with flour, shaking out the excess.
2Sift the measured flour and baking powder together onto a piece of parchment paper. In a heatproof bowl, whisk together the cocoa and espresso powders. Add the boiling water and stir until smooth. Set aside to cool, about 5 minutes.
3In the bowl of a stand mixer fitted with the paddle attachment, beat the measured butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl with a rubber spatula occasionally. Mix in the espresso-cocoa mixture and the vanilla. Using a rubber spatula, gently fold in half of the dry ingredients until almost fully incorporated. Fold in the remaining dry ingredients along with 1/2 cup of the pistachios and the dried cherries just until the batter is smooth and there are no pockets of flour.
4Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining 1/3 cup pistachios. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
5Let the cake cool in the pan on a wire rack for 5 minutes, then unmold the cake and peel off the parchment. Turn the cake top-side up and let cool completely (cover the cake with a slightly damp kitchen towel so the outside doesn’t dry out).
Stuffed with toasted walnuts, shredded carrots, and all the spices found in carrot cake, these light buttermilk pancakes are a guilt-free breakfast pleasure.
Moist Carrot Cake
This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting. Read more.