Shirley Temple Bundt Cake

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.

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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 minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes 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.

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.
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Toodles and smoochies! xx