• Skip to main content
  • Skip to primary sidebar
Cravings of a Lunatic
menu icon
go to homepage
  • About
  • Recipe Index
  • Contact
  • Subscribe
  • Stalk my cravings on social media:

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipe Index
    • Contact
    • Subscribe
  • Stalk my cravings on social media:

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Dessert Recipes » Cake Recipes

    Shirley Temple Bundt Cake

    Published: Dec 1, 2012 · Modified: Jan 26, 2022 by Kim Beaulieu · This post may contain affiliate links

    444 shares
    • 18
    Jump to Recipe Print Recipe

    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.

    Print Pin
    5 from 2 votes

    An easy recipe inspired by Shirley Temple Drinks we all loved as kids.
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 12
    Author adapted from Martha Stewart's Lemon Ginger Bundt

    Ingredients

    • 1 cup unsalted butter room temperature
    • 2 tablespoons lime zest
    • ¼ cup fresh lime juice
    • 1 teaspoon baking powder
    • 2 ½ 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

    • 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

    « Fall Apple Pie
    Mice Cookies »
    444 shares
    • 18

    Never Miss a Bite!

    Subscribe for FREE recipes sent right to your inbox!

     

    This post may contain affiliate links. Read my disclosure policy.

    Reader Interactions

    Comments

    1. Baker Street

      December 03, 2012 at 3:33 am

      You're right! They would make for fantastic mini bundts! Love how you adapted the theme this month! Great recipe and pictures, Kim! Thanks for baking along 🙂

      Reply
    2. Joanna @ Chic & Gorgeous Treats

      December 03, 2012 at 10:35 pm

      5 stars
      What a pretty looking bundt cake. I have only tried Shirley Temple once. I can't wait to try this recipe. Love that pink glaze drizzled over the cake. Have a great week ahead. Hugs, Jo

      Reply
    3. Colette @ JFF!

      December 04, 2012 at 4:31 pm

      Shirley Temples always make me feel like a kid again!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Subscribe and Never Miss a Bite!

    Popular Recipes

    Top Sirloin Beef Roast being sliced on a grey counter.
    Close up photo of chicken and vegetable pasta in a blue cast iron skillet.
    overhead image of Greek chicken orzo power bowls on a white napkin
    The Best Brownies in the World are ooey, gooey, fudgy brownies that will become a family favourite. I rarely make any other brownie recipe because we love this one so much!

    Copyright © · Cravings of a Lunatic · Privacy