Celebrate Valentine’s Day with this delicious Shirley Temple bundt cake! It’s an easy made from scratch cake that is more like a pound cake with pockets of maraschino cherries hidden inside. It’s a twist on the classic &-Up Pound Cake recipe. When I sliced the slice for the picture, you couldn’t see the cherries in there, but they are there.
The ingredients for this cake includes 1 1/2 cups of butter. So not quite a pound of butter, but pretty close to it. Then you have 3 cups of sugar, 5 eggs, 3 cups of flour, some lemon extract, 7-Up soda, and maraschino cherries. The cake has a light lemon flavor that pairs well the the juicy red cherries. The 7-Up serves as a substitute for baking soda and adds to the moistness of the cake.
Be sure to pick up some baking spray when you make this cake. I like to use it instead of the classic grease and flouring of the pan. The spray includes flour in it. It’s just takes a few seconds to coat your pan. It also pretty much guarantees that cake will come out of the pan with no problem.
To finish this Shirley Temple bundt cake, you have a beautifully pink cherry glaze. All you need is some powdered sugar, 1/4 cup of cherry juice reserved from the jar of maraschino cherries, vanilla extract, and a little cream. Once you have that mixed together, you can drizzle it all over the cake.
- GRANULATED SUGAR
- LEMON EXTRACT
- MARASCHINO CHERRIES
- POWDERED SUGAR
- CHERRY JUICE
Recipe adapted from The Best Cake Recipes.