Pistachio Cake with Butter-Rum Cherry Glaze
By Amy Herald 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!
FOR THE CAKE
(15.25 oz.) yellow cake mix
(3.5 oz.) jell-o pistachio flavor instant pudding
1 1/4 c
vegetable or canola oil
drops of green food coloring
crushed pistachios or almonds
FOR THE BUTTER-RUM CHERRY GLAZE
2 1/4 c
maraschino cherry juice
1FOR THE CAKE
2Prehead 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.
3Pour into greased and floured 10-inch tube pan. Bake 55 to 50 minutes or until toothpick inserted near center comes out clean.
4Cool in pan on wire rack 15 minutes; remove from pan. Cool completely.
5FOR THE GLAZE
6Drain the jar of maraschino cherries, saving the juice. Heat butter in sauce pan until melted.
7Stir 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.
8Squeeze the remaining juice from the whole maraschino cherries, chop the cherries. Add the cherries to the glaze and pour over cake.
9for 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.