"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shirley Temple Cake Recipe

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This recipe for Shirley Temple Cake, by , is from The Hannah Family Cookbook Project, 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!

Contributor:  
Contributor:  
Cheryl Hannah

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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