Pistachio Cake with Butter-Rum Cherry Glaze
By
Amy Herald
@Meave
1
Ingredients
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FOR THE CAKE
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1 pkg(15.25 oz.) yellow cake mix
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1 pkg(3.5 oz.) jell-o pistachio flavor instant pudding
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4eggs
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1 1/4 cwater
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1/4 cvegetable or canola oil
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1/2 tspalmond extract
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7drops of green food coloring
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1/2 ccrushed pistachios or almonds
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FOR THE BUTTER-RUM CHERRY GLAZE
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1/2 cbutter
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2 1/4 cpowdered sugar
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2 Tbsprum
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1 jar(s)maraschino cherries
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2 Tbspmaraschino cherry juice
How to Make Pistachio Cake with Butter-Rum Cherry Glaze
- 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.