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GLAZED PISTACHIO RUM CAKE (click here)

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HARVEST CAKE WITH PISTACHIOS

2 cups brown sugar, packed
2 cups carrot, grated
1 1/2 cups vegetable oil
4 eggs
1 tablespoon vanilla extract
4 cups flour
1 tablespoon baking soda
4 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
1 cup natural California pistachios, finely chopped, divided
2 tubs (8 oz. each) pineapple yogurt
Orange Icing (recipe follows)

Preheat oven to 350 degrees F. Grease and flour a 14-cup bundt pan or crown ring mold.

Mix sugar, carrots, oil, eggs, and vanilla in large bowl.

In separate bowl, mix flour, baking soda, cinnamon, nutmeg, ginger, salt, and 3/4 cup pistachios. Mix portions of dry mixture (about 1/3 at a time) into egg mixture alternately with yogurt. Turn into prepared pan.

Bake in preheated oven at 350 degrees F. for 1 hour 15 minutes or until pick inserted into cake comes out dry. Cool 15 minutes in pan, then loosen top edges and gently invert from pan onto wire rack.

When cake is completely cool, spread icing on top and decorate with remaining 1/4 cup pistachios.

ORANGE ICING:
1 cup butter or margarine, softened
5 cups unsifted powdered sugar
1 1/2 teaspoons grated orange peel
3 to 4 tablespoons orange juice (or enough to make a good spreadable consistency)

Beat softened butter with powdered sugar, orange peel, and orange juice. Makes 3 cups icing.

Makes 16 servings
Source: California Pistachio Commission

Hi Linda,

I hope one of these recipes is close to the one you're looking for!

Happy Baking,

Betsy