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Shirley Temple Bundt Cake

Shirley Temple Bundt Cake
1 hour 40 minutes to prepare serves 10-12

3 cups all-purpose flour
2 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
5 eggs
2 tablespoons lemon juice
¾ cup lemon-lime soda
1 (10 oz) jar stemless Maraschino cherries; drained, juices reserved, ¼ cup cherries reserved for topping
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon vanilla extract
¼ cup milk

Preheat oven to 350°F. Grease bundt pan with butter or cooking spray. Set aside.
In a large mixing bowl, cream butter, sugar, and vanilla.
Add eggs, one at a time, and beat to incorporate.
Slowly mix in flour.
Add lemon juice and lemon lime soda; beat until batter is smooth.
Fold in cherries, then pour batter into bundt pan.
Bake for 60 minutes, or until toothpick inserted in center comes out clean. Cool slightly before transferring to serving platter. Place platter over top of bundt pan, then carefully flip. Tap bundt to release cake from pan.
While cake is still slightly warm, poke holes into the top of cake, then pour reserved cherry juice over the holes. Let cake cool completely.
Prepare glaze: whisk together confectioner’s sugar with vanilla extract. Slowly add milk until glaze reaches desired consistency. Pour glaze over cake.
Top with reserved cherries.