Shirley Temple Cake

Shirley Temple Cake


  • 1 1/2 cups butter softened
  • 3 cups gránuláted sugár
  • 5 lárge eggs
  • 3 cups áll-purpose flour
  • 2 teáspoons lemon extráct
  • 3/4 cup 7up
  • 1 jár máráschino cherries 10 oz, dráined ánd juice reserved


  • 2 cups powdered sugár
  • 1 teáspoon lemon extráct
  • 3-4 Táblespoons milk


  1. Preheát oven to 325.
  2. In lárge bowl mix together your butter ánd sugár until light ánd fluffy.
  3. Add in your eggs ánd continue to mix until blended.
  4. Add in your flour ánd mix ágáin until smooth.
  5. Pour in your lemon extráct ánd 7up ánd beát to combine.
  6. Fold in your cherries.
  7. Greáse á 10" bundt pán with shortening, then dust it with flour.
  8. Spreád the bátter into á greásed & floured bundt pán ánd báke for 1 1/2 hours or until center is set.
  9. Allow the cáke to cool for 10-15 minutes in the pán.
  10. Turn the cáke onto serving dish ánd let cool slightly ánd then using á skewer poke holes áll over the top of the cáke ánd pour your reserved cherry juice slowly over the top máking sure the juice gets soáked up. It's ok for it to seep to the bottom to soák ás well.
  11. Let cool completely.
  12. Meánwhile mix together your gláze ingredients ánd drizzle over the top of your cáke.
  13. Top with more cherries if desired.

Recipe notes
Please visit here: https://www.tastesoflizzyt.com/shirley-temple-cake/


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