I am off at Mixed Con this weekend. So I am going to make this post short and sweet. And when I say sweet I mean really sweet. I was inspired to make this Shirley Temple Bundt cake after making Shirley Temples this summer. I grew up having Shirley Temples as a treat when we visited restaurants. We did not go out to eat very often so getting one of those sweet cherry drinks was a supreme treat.
When Bundt-a-Month announced the theme for the December I have to admit it stumped me. The theme is “boozy” and those of you who are regular readers know Lunie is not able to drink due to a medical condition. I still wanted to participate so I asked if doing a bundt based on a virgin drink would be okay. Luckily they said yes and I immediately knew exactly what I wanted to make.
I have cherries on the brain these days. I did a cherry extract recently that is so easy to make you must try it. I also did a chocolate/cherry/pistachio cookie that is fairly healthy by Lunatic standards. I have another batch of cherry extract brewing up as well. So it was an easy leap to something cherry.
I hope you enjoy this. I’ll tell you right now the photos are not stellar. I am in the process of redoing the blog room/studio so I had no room to shoot in. My lights are in storage during the painting process so I had to use yucky kitchen lights. So please excuse the photos. I’ll try to whip up a new one when I get home and my blog room is back together. I think they would be adorable in mini bundt pans.
- 1 cup unsalted butter, room temperature
- 2 tablespoons lime zest
- ¼ cup fresh lime juice
- 1 teaspoon baking powder
- 2½ cups sugar
- 1 cup vanilla yogurt
- 3 cups all-purpose flour
- 1 teaspoon salt
- 6 large eggs
- 12 maraschino cherries
- 2 tablespoons maraschino liquid
- 2 tablespoons grenadine
- 1 cup powdered/confectioners sugar
- 3- 5 tablespoons milk (depending on how thick or thin you want it)
- 2 teaspoons maraschino cherry juice
- Preheat oven to 350 degrees.
- Spray bundt pan generously.
- In a medium bowl whisk together flour, lime zest, baking soda and salt. Set aside.
- In a stand mixer combine butter and sugar, mix until fluffy.
- Add eggs one at a time, beat after each addition. Add lime juice.
- With mixer on low setting alternate flour mixture and yogurt, mixing briefly between each addition. Don't overmix!
- Add the cherries, cherry juice and grenadine. Mix just till colour mixes.
- Pour into prepared pan. Tap slightly on the counter. Place in oven and bake for about 55 minutes.
- Remove and allow to cool.
- Prepare glaze by just whisking the ingredients together and pouring over bundt cake.
- Serve with a big old I Love Shirley Temple smile!
I used Martha Stewart’s Lemon-Ginger Bundt as a jump off point for the recipe. Obviously I changed ingredients but wanted a basic bundt recipe to follow. I don’t care for sour cream in baking so I use yogurt instead. Adds a nice taste and makes for a moist cake. If you have never baked with yogurt you must try.
Thanks so much for visiting. Make sure you visit all the other participants. These folks super talented and will rock your socks…right off.
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry Chocolate Bourbon Mini Bundt by Holly from A Baker’s House Chocolate Port Bundt Cake by Paula from Vintage Kitchen Madeira Pound Bundt Cake by Renee from Magnolia Days Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog Long Island Iced TeaCake by Deb from Knitstamatic Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street Vanilla and Bourbon Cake by Kate from Diet Hood Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
Here’s how you can be a part of Bundt-a-Month:
– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
– Post it before December 31, 2012.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Toodles and smoochies! xx