Description

A Shirley Temple Cake is a bundt cake with maraschino cherries baked inside, 7up Soda, lemon extract and a sweet lemon glaze. This cake is sweet, moist and delicious.

Ingredients

For the Cake: 1½ cups butter, softened/room temperature 3 cups sugar 5 large eggs, room temperature 3 cups all-purpose flour 2 teaspoons lemon extract ¾ cup 7up 10 ounces maraschino cherries, drained and juice reserved For Glaze: 2 cups powdered sugar 1 teaspoon lemon extract 3-4 tablespoons milk

Instructions

For the Cake: Preheat the oven to 325 F Grease and flour a 10 inch bundt pan. Drain the cherries (Reserving the juice) and cut each cherry in half or quarter and set aside. In a large bowl cream together the butter and the sugar until light and fluffy, add eggs and mix until well combined. Add the flour in 2 or 3 batches, mixing on low speed until the batter is smooth. Add the lemon extract and 7up and mix until combined, then fold the cherries into the batter. Spread the batter into the prepared pan and bake for 60-70 minutes (the cake will be done when a toothpick comes out clean). Allow the cake to cool on a wire rack for 10-15 minutes, then turn out onto a serving plate. Using a skewer poke all over the top of the cake, then slowly pour the reserved cherry juice over the top allowing the juice to soak into the cake. Allow the cake to cool completely. For the Glaze: In a medium sized bowl add the 2 cups of powdered sugar, 1 teaspoon lemon extract and 2 tablespoons and mix well, adding additional milk until desired consistency. Drizzle glaze over the top of the cooled cake and serve..

Serves

6 - 8

Additional Comments

This recipe does not call for baking powder or baking soda. If desired, decorate the top with more cherries.

Shirley Temple Cake