Shirley Temple Cake with Cherries, sweet, moist, and delicious

Ingredients for the cake batter

• 342g of Rama margarine.
• 3 cups castor sugar.
• 5 eggs
• 3 cups cake flour
• 2 tbsp. lemon essence.
• ¾ cup 7up.
• 1  jar maraschino cherries with the juice.

Ingredients for the glaze:

• 2  cups icing sugar.
• 1 tbsp. lemon essence.
• 5 tbsp. milk.

Method:

In a bowl, cream margarine and castor sugar, till light and fluffy.

Add your eggs in one by one and beat a couple of seconds between each egg.

Add the cake flour and beat till everything is well combined.

Add the lemon essence and 7 up and beat again.

Drain the cherries but keep the juice aside and a couple of cherries as well for decorative purposes.

Fold in the cherries.

Pour your cake batter into a greased Bundt cake pan.

Using an offset spatula smooth the top of your cake.

Pop into a preheated oven and bake at 180 degrees for 1h 30 minutes to 2 hours or until your cake tester comes out clean and the top is nice and golden brown.

Allow the cake to cool in the pan for 15 minutes.

Turn out onto a cooling rack and take a fork and poke some holes into the cake.

Pour the cherry juice that you saved from earlier over the cake.

Allow the cake to cool completely.

Once cool make the glaze.

In a jug, mix all the glaze ingredients together, till there are no lumps and the mixture is smooth.

Place the cooling rack with a cake on a baking tray so that the glaze doesn’t run all over the place.
Pour the glaze all over the top of the cake.

Allow the glaze to set a little before decorating with the leftover cherries.

Prepared, tried, and tested by:  Bobby Swanson