Shirley Temple Pound Cake recipe
Meet Ms. Shirley, a pound cake made with Cherry 7 Up and cherry juice, topped with a cherry and vanilla glaze.
Servings: 12 people
Ingredients
- Pound Cake Ingredients:
- 3 c All-Purpose Flour
- 2 c Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature
- 5 Large Eggs - room temperature
- ¾ c Cherry 7 Up - room temperature
- ½ c Maraschino cherries - cut in half (Cherry juice reserved)
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- 2 tsps Vanilla
- 1 tablespoon Cherry juice
- Glaze Ingredients:
- 2 c Powdered sugar
- 2 tbsps Maraschino cherry juice
- 2 tbsps Milk
- Maraschino cherries (to top the cake)
Instructions
- Pound Cake Steps:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add in the vanilla and cherry juice.
- Add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Mix in the flour 1 c at a time until combined.
- Mix in the Cherry 7 Up. Fold the cherries into the batter.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes.
- The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 10 - 15 minutes before removing it from the pan). Allow the cake to cool before applying the icing.
- Glaze Steps:
- In a bowl, add the powdered sugar, cherry juice, and milk and mix until combined. Drizzle or pour the icing on the cake as desired. Top the pound cake with cherries as desired.