Best Pistachio Cake With Butter Rum Cherry Glaze Recipes

PISTACHIO-CHERRY CAKE

Pistachio-Cherry Cake image

This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.

Provided by Benjamina Ebuehi

Yield Yields 1 round 8-inch (20cm) cake

Number Of Ingredients 10

Ingredients

1½ cups (175 g) shelled pistachios
⅔ cup (150 g) unsalted butter
¾ cup plus 2 Tbsp. (175 g) superfine/caster sugar
1 tsp. vanilla bean paste
2 eggs
⅔ cup (80 g) all-purpose flour
1 tsp. baking powder
1 Tbsp. (15 ml) sour cream
⅔ cup (100 g) fresh pitted cherries, plus extra to decorate
Confectioners' sugar, to dust

Steps:

Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.

PISTACHIO BUNDT CAKE

Pistachio Bundt Cake image

Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
4 large eggs
3/4 cup vegetable oil
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons whole milk

Steps:

In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.

Nutrition Facts : Calories 406 calories, Fat 20g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 415mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

PISTACHIO CAKE WITH BUTTER-RUM CHERRY GLAZE

Pistachio Cake with Butter-Rum Cherry Glaze image

This pistachio cake is really pretty. I love the glaze. With the red and green it could be a nice Christmas cake, but its simple to make anytime. My husband came up with another variation. He suggested, instead of the cherry glaze, making a butter rum glaze and adding more crushed pistachios and drizzling that over the top. With either glaze, you're sure to enjoy this one a lot!

Provided by Amy H. @Meave

Categories Cakes

Number Of Ingredients 15

Ingredients

FOR THE CAKE
1 package(s) (15.25 oz.) yellow cake mix
1 package(s) (3.5 oz.) jell-o pistachio flavor instant pudding
4 - eggs
1 1/4 cup(s) water
1/4 cup(s) vegetable or canola oil
1/2 teaspoon(s) almond extract
7 - drops of green food coloring
1/2 cup(s) crushed pistachios or almonds
FOR THE BUTTER-RUM CHERRY GLAZE
1/2 cup(s) butter
2 1/4 cup(s) powdered sugar
2 tablespoon(s) rum
1 jar(s) maraschino cherries
2 tablespoon(s) maraschino cherry juice

Steps:

FOR THE CAKE
Prehead oven to 350°F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.
Pour into greased and floured 10-inch tube pan. Bake 55 to 50 minutes or until toothpick inserted near center comes out clean.
Cool in pan on wire rack 15 minutes; remove from pan. Cool completely.
FOR THE GLAZE
Drain the jar of maraschino cherries, saving the juice. Heat butter in sauce pan until melted.
Stir in powdered sugar and rum. Stir in reserved maraschino cherry juice, 1 teaspoon full at a time, until the glaze is the consistency you want. You may not use the whole 2 tablespoons.
Squeeze the remaining juice from the whole maraschino cherries, chop the cherries. Add the cherries to the glaze and pour over cake.
for plain butter rum glaze use the same recipe but add a small amount of butter or caramel flavoring and omit the cherry juice. Substitute crushed pistachios or almonds for chopped maraschino cherries.