PISTACHIO CAKE WITH BUTTER-RUM CHERRY GLAZE
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
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.
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