Glazed Pistachio Rum Cake

12 to 16 servings.

1 cup Butter or margarine
1 cup each Sugar and packed brown sugar
2 teaspoons Grated lemon peel
4 Eggs
3 cups Flour
½ teaspoon each Baking soda, baking powder and ground cinnamon
¼ teaspoon each Ground cloves and salt
¾ cup Buttermilk
½ cup Rum
½ cup Chopped natural American pistachios
Rum Glaze

Rum Glaze: Melt 2 tablespoons butter or margarine; remove from heat. Stir in ¼ cup rum and 1 to 1 ½ cups powdered sugar to desired consistency. Stir in ½ cup chopped American pistachios.


Combine butter, sugars and lemon peel in large mixer bowl; beat until smooth and creamy. Add eggs, one at a time; beat well after each addition. Combine flour, baking soda, baking powder, spices and salt. Add flour mixture and buttermilk alternately to butter mixture. Stir in rum and pistachios; pour into greased 12 cup fluted tube pan or 10 inch tube pan. Bake at 325° F. about 50 minutes or until wooden pick inserted near center comes out clean. Cool on wire rack 10 minutes; turn onto rack. Drizzle with Rum Glaze while hot.