SHIRLEY TEMPLE CAKE
Shirley Temple Cake
A light and delicious bundt, this Shirley Temple Cake will evoke the inner child in us. Full of lemon lime and cherry flavor this cake is truly addicting!
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 623kcal
Ingredients
- 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
- 1 jar maraschino cherries 10 oz, drained and juice reserved
Glaze:
- 2 cups powdered sugar
- 1 teaspoon lemon extract
- 3-4 Tablespoons milk
Instructions
- Preheat oven to 325.
- 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 10" 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.
- The original recipe is from :www.tastesoflizzyt.com
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