Preheat the oven to 350°F (175°C). Line a 4-cup loaf pan with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment mix together softened butter and sugar for one minute then add oil and mix for a few minutes until fluffy.
Add eggs one at a time and mix until combined before adding the next.
In a separate bowl mix together the rest of the flour, ground pistachios, baking powder and vanilla seeds.
Add flour and milk to the egg mixture, beginning and ending with the flour.
Pour the batter into a prepared baking tin and bake for 45-55 minutes. Check after 30-35 minutes and if you see the top browning too quickly, cover with alluminum foil or the rest of the bake.
The cake is ready when the toothepick comes out clean.
Let cool completely befor adding the glaze.
Mix icing sugar and half of the cherry juice and mix well. Add more juice ½ TBSP at a time to reach a desired consistency.
For instructions on making homemade cherry juice check notes.
How to make cherry juice:
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu