Best Pistachio Rum Cake Recipes

Pistachio Cake with Butter-Rum Cherry Glaze image

Provided by Amy H. @Meave

Categories Cakes

Number Of Ingredients 15

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.

PISTACHIO RUM CAKE image

Categories Cake

Number Of Ingredients 12

1 cup butter or margarine
1 cup firmly packed brown sugar
1 cups granulated sugar
1 teaspoon grated lemon peel
4 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup rum
1/2 cup chopped shelled pistachios

Steps:

Heat oven to 325 degrees F. Grease well a 10-inch tube pan. In large bowl, beat butter, brown sugar, granulated sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well. Combine flour, baking soda, baking powder and salt in small bowl. Add flour mixture, alternately with buttermilk to the butter mixture. Stir just until blended. Stir in rum and nuts. Bake in prepared tube pan for 50 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 minutes. Turn out of pan. Cool until lukewarm on rack. Drizzle with Rum Nut Glaze. Rum Nut Glaze: 2 tablespoons butter or margarine 1/4 cup rum 2 cups confectioners' sugar 1/2 cup chopped shelled pistachios In small saucepan, melt butter. Remove from heat. Stir in rum and confectioners' sugar. Mix well. Stir in nuts. NOTE: English walnuts can be substituted for pistachios in both cake and glaze.