Recipe for cooking glazed pistachio rum cake
Recipes Made with other Beverages :: Cakes Made with Liqueurs
Glazed Pistachio Rum Cake
1 c. butter or butter replacement
1 c. firmly packed brown sugar
1 c. sugar
1 tsp. grated lemon peel
4 eggs
3 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. buttermilk
1/2 c. rum
1/2 c. chopped shelled pistachios
Preheat oven to 325 degrees F. Grease well a 10-in. tube pan.
In lrg. bowl, beat butter, brown sugar, sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well.
Combine flour, baking soda, baking powder and salt in sm. bowl. Add flour mixture, alternately with buttermilk to the butter mixture. Stir just until blended. Stir in rum and nuts. Bake in prepared tube pan for 50 mins. or until a wooden pick inserted near center comes out clean. Cool in pan on rack 10 mins.. Turn out of pan. Cool until lukewarm on rack. Drizzle with Rum Nut Glaze.
Rum Nut Glaze
2 Tbsp. butter or butter replacement
1/4 c. rum
2 c. powdered\sugar
1/2 c. chopped shelled pistachios
In small saucepan, melt butter. Remove from heat. Stir in rum and confectioners\sugar. Mix well. Stir in nuts.
NOTE: English walnuts can be substituted for pistachios in both cake and glaze.
sugar. Mix well. Stir in nuts.
NOTE: English walnuts can be substituted for pistachios in both cake and glaze.
