Shirley Temple 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 and juiced)
- 2 cups powdered sugar
- 1 teaspoon lemon extract
- 3-4 tablespoons of milk
Preheat oven to 325 degrees.
In a large bowl, beat butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.
Add eggs and continue to mix until blended.
Add flour and mix again until smooth.
Add lemon extract and 7up and stir. Fold in the cherry. Coat a bundt cake tin with shortening and dust with flour. Divide dough into greased and floured bundt cake tins and bake for 1 1/2 hours or until set in center. Let the cake cool in the mold for 10-15 minutes. Transfer the cake to a plate and let it cool slightly. Next, use a skewer to poke holes all over the cake and slowly pour the reserved cherry juice over it. Make sure the juice is soaked up. It’s okay to soak into the floor for dipping.
Allow to cool completely.
Meanwhile mix the glaze ingredients and pour over the cake.
Top with more cherries if you like.