AuthorPeta
RatingDifficultyBeginner

Introducing this super moist Shirley Temple Pound Cake. Yes- there IS soda in this cake 😀

TweetSaveShareBigOven
Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
 6 large eggs
 2 ½ cups granulated sugar
 2 tsp lemon juice
 1 ½ cups melted butter
 ½ tsp rosewater
 ½ tsp almond extract
 1 tbsp vanilla extract
 3 cups flour
 ¾ cup sprite
 6 oz maraschino cherries (do not drain
 5 tsp maraschino cherry juice
1

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

 6 large eggs
 2 ½ cups granulated sugar
 2 tsp lemon juice
 1 ½ cups melted butter
 ½ tsp rosewater
 ½ tsp almond extract
 1 tbsp vanilla extract
 3 cups flour
 ¾ cup sprite
 6 oz maraschino cherries (do not drain
 5 tsp maraschino cherry juice

Directions

1

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)

Shirley Temple Pound Cake

Pin It on Pinterest

Share This