Shirley Temple Bundt Cake

Recipes

Shirley Temple Bundt Cake

For the Cake:

  • 1 1/2 cups softened butter
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup 7Up soda
  • 10 ounces maraschino cherries (1 jar), drained, juice reserved

For the Glaze:

  • 2 cups powdered sugar
  • 1 teaspoon lemon extract
  • 3-4 tablespoons milk

Instructions:

  1. Preheat Oven: Set your oven to 325°F. Prepare a 10-inch Bundt pan by greasing it with shortening and lightly dusting it with flour.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and sugar together until they become light and fluffy.
  3. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully blended.
  4. Add Flour: Gradually mix in the flour until the mixture is smooth.
  5. Mix in Flavors and Soda: Stir in the lemon extract and 7Up, beating until everything is well combined.
  6. Fold in Cherries: Gently fold the drained maraschino cherries into the batter.
  7. Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cake as baking times may vary depending on the oven and pan.
  8. Cool and Soak: Let the cake cool in the pan for about 10-15 minutes. Then, invert the cake onto a serving plate. Poke holes over the top of the cake using a skewer. Slowly pour the reserved cherry juice over the cake, allowing it to absorb the juice.
  9. Prepare the Glaze: While the cake is cooling, whisk together the powdered sugar, lemon extract, and milk until smooth. Adjust the milk to get the desired glaze consistency.
  10. Decorate: Once the cake is completely cool, drizzle the glaze over the top. If you like, decorate with additional maraschino cherries.
  11. Storage: Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. This cake also freezes well for longer storage.

Enjoy slices of this delightful Shirley Temple Bundt Cake, inspired by the classic drink and filled with the sweet taste of cherries and a hint of lemon. Perfect for any occasion!

For the Cake:

  • 1 1/2 cups softened butter
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup 7Up soda
  • 10 ounces maraschino cherries (1 jar), drained, juice reserved

For the Glaze:

  • 2 cups powdered sugar
  • 1 teaspoon lemon extract
  • 3-4 tablespoons milk

Instructions:

  1. Preheat Oven: Set your oven to 325°F. Prepare a 10-inch Bundt pan by greasing it with shortening and lightly dusting it with flour.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and sugar together until they become light and fluffy.
  3. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully blended.
  4. Add Flour: Gradually mix in the flour until the mixture is smooth.
  5. Mix in Flavors and Soda: Stir in the lemon extract and 7Up, beating until everything is well combined.
  6. Fold in Cherries: Gently fold the drained maraschino cherries into the batter.
  7. Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cake as baking times may vary depending on the oven and pan.
  8. Cool and Soak: Let the cake cool in the pan for about 10-15 minutes. Then, invert the cake onto a serving plate. Poke holes over the top of the cake using a skewer. Slowly pour the reserved cherry juice over the cake, allowing it to absorb the juice.
  9. Prepare the Glaze: While the cake is cooling, whisk together the powdered sugar, lemon extract, and milk until smooth. Adjust the milk to get the desired glaze consistency.
  10. Decorate: Once the cake is completely cool, drizzle the glaze over the top. If you like, decorate with additional maraschino cherries.
  11. Storage: Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. This cake also freezes well for longer storage.

Enjoy slices of this delightful Shirley Temple Bundt Cake, inspired by the classic drink and filled with the sweet taste of cherries and a hint of lemon. Perfect for any occasion!