Shirley Temple Cake Recipe
Here is a scrumptious, and easy-to-make pound cake made with the ingredients of the Shirley Temple mixed drink. In this Shirley Temple Cake you can use either ginger ale or lemon-lime soda – whichever is most convenient. Grenadine syrup is available at most grocery stores in the bar mixers section. This cake stays moist for several days if wrapped well; it also freezes well.
1 1/2 cups softened butter
3 cups sugar
5 large eggs
2 teaspoons lemon extract
3/4 cup ginger ale, or lemon-lime soda
3 cups flour
1 teaspoon salt
1 cup maraschino cherries, drained (save juice for glaze)
2/3 cup maraschino cherry juice
2 tablespoons melted butter
2 tablespoons grenadine syrup
1 cup powdered sugar
- Preheat oven to 325°.
- Spray a standard (10-cup) Bundt pan with Baker's Joy or non-stick spray and a dusting of flour.
- In a large mixer, cream the butter and sugar until light.
- Beat in the eggs; add the lemon extract and ginger ale.
- Measure the flour and salt into a fine strainer and shake over the butter mixture.
- Mix on medium speed until smooth.
- Stir in the maraschino cherries.
- Scrape the batter into the prepared Bundt pan.
- Bake about 90 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let sit 10 minutes.
- Turn the warm cake onto a serving platter.
- Use a fork or skewer to poke holes over the surface of the cake; pour the maraschino juice evenly over the cake.
- Let the cake cool thoroughly.
- Make the Glaze: Mix the butter, grenadine and powdered sugar until smooth; drizzle over the cake.
Amount Per Serving
Calories 480 Calories from Fat 185
Percent Total Calories From: Fat 38% Protein 4% Carb. 58%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 12 g
Cholesterol 117 mg
Sodium 358 mg
Total Carbohydrate 69 g
Dietary Fiber 0 g
Sugars 38 g
Protein 5 g
Vitamin A 17% Vitamin C 2% Calcium 0% Iron 3%
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