Cake Recipes
Glazed Pistachio Rum Cake
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Ingredients
Cake
- 1 cup butter
- 1 cup firmly packed brown sugar
- 1 cups granulated sugar
- 1 teaspoon grated lemon peel
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup rum
- 1/2 cup chopped shelled pistachios*
Rum Nut Glaze
- 2 tablespoons butter
- 1/4 cup rum
- 2 cups confectioners' sugar
- 1/2 cup chopped shelled pistachios*
Instructions
- Heat oven to 325 degrees F. Grease well a 10 inch tube pan.
Cake
- In large bowl, beat butter, brown sugar, granulated 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 small 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 minutes or until a wooden pick inserted near center comes out clean.
- Cool in pan on rack 10 minutes.
- Turn out of pan. Cool until lukewarm on rack.
- Drizzle with Rum Nut Glaze.
Rum Nut Glaze
- In small saucepan, melt butter. Remove from heat. Stir in rum and confectioners' sugar. Mix well. Stir in nuts.
Notes
* English walnuts can be substituted for pistachios in both cake and glaze.