Description
- Named after the iconic child star Shirley Temple, the Shirley Temple Cake is a delightful dessert that pays homage to the timeless charm of this Hollywood legend. Infused with the flavors of the classic mocktail that bears her name, this cake is a nostalgic treat for your taste buds. In this article, we’ll take you through the enchanting world of Shirley Temple Cake, providing a step-by-step guide, insights into its unique ingredients, and tips for a perfect bake.
Ingredients
Scale
For the Cake:
- 1 1/2 cups butter (softened)
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 2 teaspoons lemon extract
- 3/4 cup 7up
- 10 ounces maraschino cherries (drained, juice reserved)
For the Glaze:
- 2 cups powdered sugar
- 1 teaspoon lemon extract
- 3–4 tablespoons milk
Instructions
- Preheat the oven to 325 degrees.
- In a large bowl, mix together softened butter and granulated sugar until light and fluffy.
- Add eggs and continue mixing until blended.
- Incorporate flour into the mixture and beat until smooth.
- Pour in lemon extract and 7up, beat to combine.
- Fold in the drained maraschino cherries.
- Grease a bundt pan with shortening, then dust with flour.
- Spread the batter into the prepared bundt pan and bake for 1 1/2 hours or until the center is set.
- Allow the cake to cool for 10-15 minutes in the pan.
- Turn the cake onto a serving dish, and using a skewer, poke holes all over the top. Slowly pour the reserved cherry juice over the top, ensuring it gets soaked up, even seeping to the bottom.
- Let it cool completely.
- Meanwhile, mix together glaze ingredients and drizzle over the top of your cake.