Relive your childhood memories with this simple shirley temple cake made in a bundt pan with cherry powdered sugar glaze.
Who recalls having Shirley Temples growing up? I will be honest. I don't know that this childhood drink was a part of my years. However, now that I am older? I totally need to jump on the Shirley Temple bandwagon...particularly in regards to the Shirley Temple Cake! It is a bundt cake with maraschino cherries inside. The cake is infused with a sugar glaze. If you don't like so much lemon Don't hesitate to make it use flavoring.
Ingredients
For the Cake:
- 1 1/2 cups butter (softened)
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 2 teaspoons lemon extract
- 3/4 cup 7up
- 10 ounces maraschino cherries (drained and juice reserved)
For the Glaze:
- 2 cups powdered sugar
- 1 teaspoon lemon extract
- 3-4 Tablespoons milk
Instructions
- Preheat the oven to 325 degrees.
- In large bowl blend together your butter and sugar till light and fluffy.
- Add on your eggs and continue to mix until combined.
- Add in your flour and blend again until smooth.
- Pour on your lemon extract and 7up and beat to blend.
- Fold on your cherries.
- Grease a bundt pan with shortening, then dust it with flour.
- Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
- Enable the cake to cool for 10-15 minutes in the pan.
- Turn the cake on serving dish and let cool slightly and then using a skewer poke holes all over the surface of the cake and pour your reserved cherry juice slowly over the top making sure that the juice becomes soaked up. It is fine for it to seep into the bottom to soak.
- Let cool completely.
- Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
- Shirt with more cherries if desired.
Tags
Cake