Pistachio Cake with Butter-Rum Cherry Glaze

Amy Herald

By
@Meave


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!

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Rating:

Comments:

Serves:

10-12

Prep:

5 Min

Cook:

50 Min

Method:

Bake

Ingredients

FOR THE CAKE

1 pkg
(15.25 oz.) yellow cake mix
1 pkg
(3.5 oz.) jell-o pistachio flavor instant pudding
4
eggs
1 1/4 c
water
1/4 c
vegetable or canola oil
1/2 tsp
almond extract
7
drops of green food coloring
1/2 c
crushed pistachios or almonds

FOR THE BUTTER-RUM CHERRY GLAZE

1/2 c
butter
2 1/4 c
powdered sugar
2 Tbsp
rum
1 jar(s)
maraschino cherries
2 Tbsp
maraschino cherry juice

Directions Step-By-Step

1
FOR THE CAKE
2
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.
3
Pour into greased and floured 10-inch tube pan. Bake 55 to 50 minutes or until toothpick inserted near center comes out clean.
4
Cool in pan on wire rack 15 minutes; remove from pan. Cool completely.
5
FOR THE GLAZE
6
Drain the jar of maraschino cherries, saving the juice. Heat butter in sauce pan until melted.
7
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.
8
Squeeze the remaining juice from the whole maraschino cherries, chop the cherries. Add the cherries to the glaze and pour over cake.
9
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.

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: Italian