rosewater cardamon pistachio bundt cake recipe. My cake baked at 35 min so monitor from about 33 to keep moist. I didn't like the honey cream so opted for a plain vanilla icing which worked well. Next time I'll add a light pistachio essence or even rosewater to icing.
NYT Cooking: From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their <a href="http://cooking.nytimes.com/recipes/11466-magnolia-bakery-cupcakes">cupcake recipe</a>, but it plays nice with almost any cake.