Relive your childhood memories with this easy shirley temple cake made in a bundt pan with cherry powdered sugar glaze.
Who remembers having Shirley Temples growing up? I’ll be honest. I don’t know that this famous childhood drink was part of my younger years. But now that I’m older? I totally want to jump on the Shirley Temple bandwagon…especially when it comes to this Shirley Temple Cake! It’s a traditional bundt cake with maraschino cherries baked inside. Then the cake is infused with a powdered sugar lemon glaze. Feel free to make it use vanilla or almond flavoring if you don’t like so much tart lemon.
Don’t let the fact there there is no baking powder or baking soda fool you. This dense, yet moist doesn’t need it because of the 7Up! 7Up pound cake is a classic recipe, and this cherry filled cake is a fun twist on that old fashioned recipe.
Cherry Bundt Cake
Bundt cakes are easy to mix together. There are just a handful of ingredients and you mix them as you would any other cake. Drain the cherries before you add them to the batter, but be sure to reserve the cherry juice. You’ll poke holes in the baked cakes and pour that sweet juice in. It gives the cake a pretty look…and makes it taste delicious.
How do you grease a bundt cake pan?
It is important to do two things when greasing a bundt cake pan. First, use shortening to grease the pan generously. If your cake pan has an intricate design, be sure to get it in the crevices of the cake pan. Second, after greasing the pan with shortening, dust the pan with flour. These two steps will ensure your cake does not stick!
How long do you let a bundt cake cool in the pan?
In general, it is a good idea to let the bundt cake cool for only about 10 minutes before turning the cake out to a plate to cool completely. If you let the cake cool longer, it may stick. There are of course exceptions to the rule, so be sure to follow the instructions your specific recipe gives.
10ouncesmaraschino cherries(drained and juice reserved)
For the Glaze:
Preheat the oven to 325 degrees.
In large bowl mix together your butter (1 ½ cups or 3 sticks) 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 bundt pan with shortening, then dust it with flour.
Spread the batter into a greased & floured bundt pan and bake for 1 ½ hours or until center is set.
Allow the cake to cool for 10-15 minutes in the pan.
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 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.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake with glaze. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.