Best Shirley Temple Bundt Cake Recipe

Best Shirley Temple Bundt Cake Recipe | Cake Recipes Easy, Cake Recipes Pound, Cake Recipes Funfetti, Cake Recipes Bundt, Cake Recipes Homemade, Cake Recipes Chocolate, Cake Recipes Birthday, Cake Recipes Dump,  Cake Recipes Healthy, Cake Recipes Layer, Cake Recipes Unique #cake #cakerecipe #bundtcake #dessert #dessertrecipe

Best Shirley Temple Bundt Cake Recipe | Cake Recipes Easy, Cake Recipes Pound, Cake Recipes Funfetti, Cake Recipes Bundt, Cake Recipes Homemade, Cake Recipes Chocolate, Cake Recipes Birthday, Cake Recipes Dump,  Cake Recipes Healthy, Cake Recipes Layer, Cake Recipes Unique #cake #cakerecipe #bundtcake #dessert #dessertrecipe
INGREDIENTS:
For the Cake:
5 large eggs
3 cups all-purpose flour
2 teaspoons lemon extract
1 1/2 cups butter (softened)
3 cups granulated sugar
3/4 cup 7up
10 ounces maraschino cherries (drained and juice reserved)
For the Glaze:
3-4 Tablespoons milk
1 teaspoon lemon extract
2 cups powdered sugar

INSTRUCTIONS:
First, preheat the oven to 325 degrees.
In large bowl mix together your butter and sugar until light and fluffy.
Add in your eggs and continue to mix until blended.
Add in your flour and mix again until smooth.
Pour in your lemon extract and 7up and beat to combine.
Fold in your cherries.
Grease a bundt pan with shortening, then dust it with flour.
Spread the batter into a greased & floured bundt pan and bake for 1 1/2 hours or until center is set.
Allow the cake to cool for 10-15 minutes in the pan.
Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
Let cool completely.
Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.

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