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Shirley Temple Cake Recipe

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This recipe for Shirley Temple Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 1/2 cups butter, softened
3 cups sugar
5 large eggs
3 cups flour
2 tsp lemon extract
3/4 cup 7-UP
10 ounces maraschino cherries (drained and juice saved)

Glaze:
2 cups powdered sugar
1 tsp lemon extract
3-4 tbsp. milk
Directions:
Directions:
Preheat oven to 325 degrees. In large bowl mix butter and sugar until light and fluffy. Add eggs and mix till blended. Add flour and mix till smooth. Pour in lemon extract and 7 UP and beat to combine.. Fold in cherries. Grease a bundt pan then dust with flour. Spread the batter into the pan and bake for 1 1/2 hours or until center is set. (I didn't bake it quite that long) Allow cake to cool for 10-15 minutes in the pan. Turn cake onto serving dish and let cool slightly. Poke holes in the top of the cake using a skewer or the end of a wooden spoon. Pour cherry juice over the top making sure the juice gets soaked up. Mix together glaze ingredients and drizzle over the top.
Personal Notes:
Personal Notes:
Made this cake for Mother's Day 2020. Another COVID recipe. It was SO good!

 

 

 

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