Shirley Temple Cake

Shirley Temple Cake

Rating 

The drink of your childhood recreated as a cake.
Ingredients
  • Cooking spray, for pan
  • 1 box cake mix
  • 1 can 7-up
  • ⅔ c. maraschino cherries without stems
  • 1 tbsp. flour
  • 2 c. powdered sugar
  • ¼ c. Maraschino Cherry Juice
  • ¼ c. heavy cream
  • 1 tsp. vanilla
  • 12 maraschino cherries with stems, for garnish
Instructions
  1. Preheat oven to 350° and grease a bundt pan with cooking spray. In a large bowl, combine cake mix with can of 7-up.
  2. Toss stemless cherries with flour and fold into cake batter. When smooth, pour into prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 10 minutes before inverting onto cooling rack to cool completely.
  3. Meanwhile, make glaze. In a medium bowl, combine powdered sugar with cherry juice, cream, and vanilla. Whisk until smooth and fully combined.
  4. When bundt cake is cooled, drizzle with glaze. Top with maraschino cherries and serve.

 

Comments

comments