Shirley Temple Cake
User Reviews
4.7
Shirley Temple Cake
Description
The Shirley Temple Cake uses a classic pound cake-style batter, creamed butter and sugar mixed with eggs, then flour. Lemon extract and 7up soda lighten the batter and add a delicate citrus note. Maraschino cherries folded in bring sweetness and color throughout. It's baked in a greased and floured 10-inch bundt pan at 325°F for about 70 to 90 minutes until the center sets.
Once cooled in the pan briefly, the cake surface is pierced with a skewer to create holes that allow reserved cherry juice to be absorbed, keeping the cake moist and infusing cherry flavor. A glaze made from powdered sugar, lemon extract, and milk is drizzled on top, further enhancing the sweet-tart profile. More cherries can top the cake for presentation.
This cake slices well for serving at celebrations or as an afternoon treat with tea or coffee. The note about poking holes either in or out of the pan depends on how much juice absorption and visual effect you want, with juice possibly settling more at the bottom when done in the pan.
Ingredients
For the cake:
- 1 1/2 cups butter (softened)
- 3 cups granulated sugar
- 5 large egg room temperature
- 3 cups all-purpose flour
- 2 teaspoons lemon extract
- 3/4 cup 7up soda
- 10 ounces maraschino cherries (1 jar, drained and juice reserved)
For the glaze:
- 2 cups powdered sugar
- 1 teaspoon lemon extract
- 3-4 tablespoons milk
Instructions
- Preheat oven to 325º Fahrenheit.
- In large bowl mix together your butter and sugar until light and fluffy.
- Add in your eggs and continue to mix until blended.
- Add in your flour and mix again until smooth.
- Pour in your lemon extract and 7up and beat to combine.
- Fold in your cherries.
- Grease a 10" bundt pan with shortening, then dust it with flour.
- Spread the batter into the prepared bundt pan and bake for 70-90 minutes or until center is set. The exact time will depend on your oven and pan so watch it closely.
- Allow the cake to cool for 10-15 minutes in the pan.* (see note below about juice)
- Turn the cake onto serving dish. 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 juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
- Let cool completely.
- Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
- Top with more cherries if desired.
- Store the cake at room temperature in an airtight container for 3 days. Refrigerate for up to 5 days. This cake also freezes well.
Notes
- Poke holes in cake before or after removing it from the pan to soak in cherry juice depending on your preferred juice distribution and cleanup ease.
- Cut the cake into 12 slices; calorie counts are approximate and vary based on ingredient brands.
- The glaze and cherry juice add moistness and contrast to the lemon and cherry flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 95g | 32% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 129mg | 43% |
| Sodium | 233mg | 10% |
| Potassium | 70mg | 1% |
| Sugar | 71g | 142% |
| Vitamin A | 815IU | 16% |
| Calcium | 26mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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