Shirley Temple Bundt Cake
Servings 12 servings
Calories
Equipment
Ingredients
- 1 ½ cups butter softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups flour
- 2 tsp lemon extract
- ¾ cup 7up
- 1 10 oz jar maraschino cherries (drained and juice reserved) plus more if desired for garnish
For the Glaze:
- 2 cups powdered sugar
- ¼ cup cherry juice
- 1 tsp vanilla
- 3-4 Tbsp cream
Instructions
- Preheat the oven to 325 degrees.
- In large bowl, beat the butter and sugar together with a hand mixer until light and fluffy.
- Add in the eggs and continue to mix until blended.
- Add in the flour and mix again until smooth.
- Add in the lemon extract and 7up and beat to combine.
- Fold cherries into the batter.
- Grease a bundt pan with shortening, then dust it with flour. I prefer to spray with baking spray. This greases and flours the pan all at once.
- Spread the batter into the prepared bundt pan and bake at 325 degrees for 1 1/2 hours or until center is set.
- Allow the cake to cool for 10-15 minutes in the pan.
- Invert the cake onto serving dish and allow to cool completely.
- Meanwhile mix together your glaze ingredients and drizzle over the top of your cake. Top with additional cherries if desired. Serves 12.