Glazed Pistachio Rum Cake

1 cup butter or margarine
1 cup firmly packed brown sugar
1 cup granulated sugar
2 teaspoons grated lemon rind
4 eggs
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 cup buttermilk
1/2 cup rum
1/2 cup shelled pistachios, chopped

Measure butter, brown sugar, granulated sugar and lemon rind into large mixing bowl. Beat until smooth and creamy. Add eggs, one at a time, beating well after each addition.

In small mixing bowl, stir together flour, baking soda, baking powder, salt, cinnamon and cloves. Add flour mixture and buttermilk, alternately to the
margarine mixture. Stir in rum and pistachios.

Pour batter into well greased 10 inch tube pan or bundt pan. Bake at 325 Degrees for 50 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack 10 minutes. Turn out of pan and glaze** while hot.

**Glaze

2 tablespoons butter or margarine
1/4 cup rum
2 cups sifted powdered sugar
1/2 cup shelled pistachios, chopped

To prepare glaze, melt margarine in small saucepan. Remove from heat. Stir
in rum and powdered sugar. Mix well. Stir in pistachios. Drizzle over top of warm cake.

Recipe of California Pistachio Commission