Shirley Temple Cake
Shirley Temple Cake is a delightful and fun dessert inspired by the famous drink named after the beloved child actress. This cake is perfect for parties, celebrations, or simply just to satisfy your sweet tooth. It’s a playful mix of flavors that brings joy with every bite.
Why Make This Recipe
Making Shirley Temple Cake is great for several reasons. It combines the classic flavors of lemon and cherries, making it unique and delicious. It’s easy to prepare and bakes beautifully in a bundt pan, resulting in an impressive cake that will wow your guests. Plus, it uses simple ingredients that are usually easy to find in your kitchen.
How to Make Shirley Temple Cake
Ingredients:
- 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)
- 2 cups powdered sugar
- 1 teaspoon lemon extract
- 3-4 tablespoons milk
Directions:
- Preheat the oven to 325 degrees.
- In a large bowl, mix together the softened butter and granulated sugar until it is light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually incorporate the flour into the mixture and beat until smooth.
- Pour in the lemon extract and 7up, and beat to combine.
- Fold in the drained maraschino cherries gently.
- Grease a bundt pan with shortening, then dust it with flour.
- Spread the batter evenly 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. 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 the cake cool completely.
- Meanwhile, mix together the glaze ingredients (powdered sugar, lemon extract, and milk) and drizzle over the top of your cake.
How to Serve Shirley Temple Cake
Shirley Temple Cake can be served at room temperature or chilled. It goes wonderfully on its own or with a dollop of whipped cream. You can also pair it with a scoop of vanilla ice cream to make it even more delightful!
How to Store Shirley Temple Cake
To store Shirley Temple Cake, keep it covered at room temperature for up to 3 days. If you want to keep it fresh for longer, consider refrigerating it. Ensure it is well covered to avoid drying out. You can also freeze the cake for up to 3 months; just wrap it tightly in plastic wrap and then in aluminum foil.
Tips to Make Shirley Temple Cake
- Make sure your butter is softened properly to get a light and fluffy texture.
- Do not overmix the batter after adding the flour; it should be just combined.
- You can adjust the amount of cherry juice if you want a stronger cherry flavor.
- Allow the cake to cool completely before glazing to prevent the icing from melting.
Variation
If you want to switch things up, consider adding different flavored extracts or using a different type of soda instead of 7up. You can also experiment by adding nuts or coconut for added texture.
FAQs
Q: Can I use fresh cherries instead of maraschino cherries?
A: Yes, but fresh cherries will not have the same sweetness as maraschino cherries. You may want to adjust sugar levels accordingly.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake tastes even better the next day. Just store it properly to keep it fresh.
Q: What can I use instead of 7up?
A: You can substitute 7up with another lemon-lime soda or even a lemon-flavored soda for a similar taste.
