Shirley Temple Bundt Cake #Bundtamonth

bundt

Hi folks.

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.


Shirley Temple Bundt Cake #Bundtamonth
 
Prep time
Cook time
Total time
 
An easy recipe inspired by Shirley Temple Drinks we all loved as kids.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 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
For the Glaze:
  • 1 cup powdered/confectioners sugar
  • 3- 5 tablespoons milk (depending on how thick or thin you want it)
  • 2 teaspoons maraschino cherry juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray bundt pan generously.
  3. In a medium bowl whisk together flour, lime zest, baking soda and salt. Set aside.
  4. In a stand mixer combine butter and sugar, mix until fluffy.
  5. Add eggs one at a time, beat after each addition. Add lime juice.
  6. With mixer on low setting alternate flour mixture and yogurt, mixing briefly between each addition. Don't overmix!
  7. Add the cherries, cherry juice and grenadine. Mix just till colour mixes.
  8. Pour into prepared pan. Tap slightly on the counter. Place in oven and bake for about 55 minutes.
  9. Remove and allow to cool.
  10. Prepare glaze by just whisking the ingredients together and pouring over bundt cake.
  11. 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

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Comments

  1. Taking On Magazines says

    I’ve never had a Shirley Temple. Still don’t feel a yen for one, but I definitely could dive into this cake. It looks delicious.

  2. says

    That turned out beautiful, Kim! I love the pink drizzles all over. I don’t remember ever getting to drink Shirley Temples as a child but I surely made them for my daughters. Such a girly drink, don’t you think?

    I am sure you are having fun at Mixed. Can’t wait to hear all about it!

  3. says

    seriously: the bundtamonth thing? GENIUS. and boozy bundts for the holidays? i love you, and i love that all of you are going to the trouble to create for me SO MANY NEW BUNDT recipes my head may explode.

  4. says

    LOVE this! I am seriously amazed at how inventive everyone got with this theme!! the recipes are amazing! And hello! what’s wrong with your photos. I think they look great and make the bundt look beautiful! have fun at MixedCon! Wish I could have gone!

  5. says

    What a great use of your cherry extract! And what a pretty color of a cake for the holidays (and valentine’s day too). I know my niece would love this cake.

  6. says

    I am so jealous that I could not go to mixed. I hope you are having a ball and a half. Love the cake. Shirley temples were always my favorite drinks.

  7. Lora @cakeduchess says

    Your short posts are the length of my normal posts;)This is definitely sweet and so pretty! I love the Shirley Temple inspiration. Thanks for baking with us, Kim. I want to hear all about Mixed when you get back! Have fun xx

  8. says

    The pink glaze sets this sweet cake apart and is so much fun! Wouldn’t it be nice for a baby shower or birthday party? Hope you have a good time at the conference. I have yet to go to one and think I’d really enjoy it.

  9. says

    A Shirley Temple bundt cake for a boozy bundt? Genius! Totally appropriate, and tons of fun. And it looks pretty good, too! Truth is, booze is a great ingredient with some baked things, but IMO you have to be careful – too easy to ruin the flavor profile of what you’re trying to achieve. This is perfect – thanks.

  10. says

    I know all about yucky kitchen lights but sometimes that’s the way the cookie crumbles and we make the best of the situation. Though the photos don’t look too bad to me. I still want a slice.
    I hope you are enjoying the conference.

Trackbacks

  1. […] Magnolia Days Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from […]

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