AuthorPetaIntroducing this super moist Shirley Temple Pound Cake. Yes- there IS soda in this cake 😀
1. Preheat oven to 350 degrees F and grease bundt baking pan
2. In a medium bowl,combine the 6 eggs, sugar and the melted butter
3. Add the vanilla extract, rosewater, almond extract and lemon juice and mix well
4. Slowly stir in the flour and mix carefully, ensuring the batter is not lumpy ( use hand mixer to help get rid of lumps if necessary)
5. Add the sprite, maraschino cherries and maraschino juice to the batter
6. Pour batter into baking pan and bake for 45 minutes over a water bath (to preserve moisture)
Ingredients
Directions
1. Preheat oven to 350 degrees F and grease bundt baking pan
2. In a medium bowl,combine the 6 eggs, sugar and the melted butter
3. Add the vanilla extract, rosewater, almond extract and lemon juice and mix well
4. Slowly stir in the flour and mix carefully, ensuring the batter is not lumpy ( use hand mixer to help get rid of lumps if necessary)
5. Add the sprite, maraschino cherries and maraschino juice to the batter
6. Pour batter into baking pan and bake for 45 minutes over a water bath (to preserve moisture)
