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. We just love it. Goes great as a dessert for Italian meals when you don't want to put in the time and effort it takes to make cannoli or tirmisu! 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!
(15.25 oz.) yellow cake mix
(3.5 oz.) jell-o pistachio flavor instant pudding
vegetable or canola oil
drops of green food coloring
crushed pistachios or almonds
FOR THE BUTTER-RUM CHERRY GLAZE
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maraschino cherry juice
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.
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.