SHIRLEY TEMPLE CAKE
Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.
Who remembers having Shirley Temples growing up? I’ll be honest. I don’t know that this famous childhood drink was part of my younger years. But now that I’m older? I totally want to jump on the Shirley Temple bandwagon…especially when it comes to this Shirley Temple Cake! It’s a traditional bundt cake with maraschino cherries baked inside. Then the cake is infused with a powdered sugar lemon glaze. Feel free to make it use vanilla or almond flavoring if you don’t like so much tart lemon.
Bundt cakes are easy to mix together. There are just a handful of ingredients and you mix them as you would any other cake. Drain the cherries before you add them to the batter, but be sure to reserve the cherry juice. You’ll poke holes in the baked cakes and pour that sweet juice in. It gives the cake a pretty look…and makes it taste delicious.
Ingredients
For the Cake:
For the Glaze:
Instructions
For full instructions please see : thebestcakerecipes.com
Who remembers having Shirley Temples growing up? I’ll be honest. I don’t know that this famous childhood drink was part of my younger years. But now that I’m older? I totally want to jump on the Shirley Temple bandwagon…especially when it comes to this Shirley Temple Cake! It’s a traditional bundt cake with maraschino cherries baked inside. Then the cake is infused with a powdered sugar lemon glaze. Feel free to make it use vanilla or almond flavoring if you don’t like so much tart lemon.
Bundt cakes are easy to mix together. There are just a handful of ingredients and you mix them as you would any other cake. Drain the cherries before you add them to the batter, but be sure to reserve the cherry juice. You’ll poke holes in the baked cakes and pour that sweet juice in. It gives the cake a pretty look…and makes it taste delicious.
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 mix together your butter and sugar until light and fluffy.
- Add in your eggs and continue to mix until blended.
- Add in your flour and mix again until smooth.
- Pour in your lemon extract and 7up and beat to combine.
- Fold in 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.
- Allow the cake to cool for 10-15 minutes in the pan.
- Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
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For full instructions please see : thebestcakerecipes.com
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