Shirley Temple Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups butter (softened)
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 tsp lemon extract
3/4 cup 7up or Sprite
10 ounces maraschino cherries (drained and juice reserved)
For the glaze:
2 cups powdered sugar
1 tsp lemon extract
3 to 4 tbsp milk
**For a different twist, sometimes I use almond flavoring instead of lemon extract
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Directions: |
Directions:1. Preheat the oven to 325 degrees.
2. In large bowl mix together you butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.
3. Add in the eggs and continue to mix until blended.
4. Add in the flour and mix again until smooth,
5. Pour in your lemon extract and 7up and beat to combine.
6. Fold in cherries.
7. Grease a bundt pan with shortening, then dust with all-purpose flour.
8. Spread the batter into a greased and floured bundt pan and bake for 1 1/2 hours or until center is set.
9. Allow the cake to cool for 10 to 15 minutes in the pan.
10. 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 the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
11. Let cool completely.
12. Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
13. Top with more cherries if desired. |
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