Shirley Temple Cake Recipe

Shirley Temple Cake Recipe
Although it is widely thought that the non-alcoholic Shirley Temple drink was invented by a bartender at Chasen’s, a West Hollywood restaurant, to serve the child actress sometime in the 1930s, no one is exactly sure. The original drink consisted of ginger ale, a splash of grenadine, and a maraschino cherry. Over the years, lemon-lime soda has often been substituted for the ginger ale, and some use cherry juice instead of the grenadine syrup. Kids seem to love it, though, and its popularity hasn’t declined over the years.
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.
16 Servings

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

  1. Preheat oven to 325°.
  2. Spray a standard (10-cup) Bundt pan with Baker's Joy or non-stick spray and a dusting of flour.
  3. In a large mixer, cream the butter and sugar until light.
  4. Beat in the eggs; add the lemon extract and ginger ale.
  5. Measure the flour and salt into a fine strainer and shake over the butter mixture.
  6. Mix on medium speed until smooth.
  7. Stir in the maraschino cherries.
  8. Scrape the batter into the prepared Bundt pan.
  9. Bake about 90 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove the cake from the oven and let sit 10 minutes.
  11. Turn the warm cake onto a serving platter.
  12. Use a fork or skewer to poke holes over the surface of the cake; pour the maraschino juice evenly over the cake.
  13. Let the cake cool thoroughly.
  14. Make the Glaze: Mix the butter, grenadine and powdered sugar until smooth; drizzle over the cake.

    1. 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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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.