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…
Shirley Temple Cake
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.
Course: Dessert
Cuisine: American
Servings: 12
Calories: 665 kcal
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.
Let cool completely.
Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.