Shirley Temple Bundt Cake! 7up, cherry juice, and a delicate glaze!

I made this for Mother’s Day and took it to the BBQ and it was a hit! This is a very dense cake, so small slices means it serves 12-14 people.

Here’s what you need:

Bundt pan

Mixer

Large metal mixing bowl

Crsico or similar for greasing your bundt pan

Cake Mix:

1 1/2 Cups softened butter (3 sticks)

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour

2 Tablespoons lemon extract

3/4 Cup of 7up soda

1 jar maraschino cherries, at least 10 oz jar, for this recipe I used 16oz jar, drain cherries, and reserve the juice for later

Glaze:

2 Cups powdered sugar

1 Tablespoon lemon extract

3-4 Tablespoons milk

Start by preheating your oven to 325. In your mixing bowl, mix your butter and sugar until it turns into a fluffy puffy mixture.

Next, add your eggs and mix again until blended well.

Now add flour and mix this again until the mixture runs thick, but smooth.

Pour in your lemon extract and your 7up and mix once again until smooth.

Fold in cherries, being sure to leave at least 10-12 cherries set aside for later to top.

Grease your bundt pan with a generous amount of crisco or similar, then add about 1/2 cup of flour to the pan, and shake the pan until the flour coats the entire surface inside.

Add your cake mix, and pop this baby in the oven for 90 minutes or until a toothpick comes out clear from the center.

Let your cake cool while in the pan for 15 minutes. Once slightly cooled, carefully flip your cake onto your serving platter, and continue to cool for another 10 minutes.

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Now, with a small skewer, or sub a fork, carefully poke holes into the top of the cake and pour your reserved cherry juice over the top. You’re trying to get the juice into the holes as much as possible, but the bottom of the cake will soak up all the juice that runs off as well.

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Now let this cake cool completely. If you have time, it can stay on the counter for a few hours, or you may pop this into the fridge for a bit to speed the cooling process.

Once cooled, mix your glaze, and drizzle over the top of the cake, then top with cherries!

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ENJOY this lemon-lime, cherry goodness and let me know your thoughts in the comments!

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