Shirley Temple Cake

A light and delicious Bundt, this Shirley Temple Cake will evoke the inner child in us. Full of lemon lime and cherry flavour this cake is truly addicting.

Cherry Cake:
1½ cups butter, softened
3 cups Monk Fruit Sweetener with Erythritol (Granular)
5 large eggs, room temperature
3 cups all-purpose flour, unbleached
2 tsp. pure lemon extract
¾ cup 7-up
10 oz maraschino cherries, drained and juice reserved

Lemon Glaze:
2 cups Monk Fruit Sweetener with Erythritol (Powdered)
1 tsp. pure lemon extract
3-4 Tbsp. milk

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease a Bundt pan with shortening, then dust it with flour.

In large bowl mix together your butter (1½ cups or 3 sticks) and sugar until light and fluffy.

Add in your eggs and continue to mix until blended. Add in your flour and mix again until smooth. Pour in your lemon extract and 7up and beat to combine. Fold in your cherries.

Spread the batter into a greased and floured Bundt pan and bake for 1½ hours or until center is set.
Allow the cake to cool for 10-15 minutes in the pan.

Turn the cake onto serving dish and let cool slightly and then using a skewer poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well. Let cool completely.

Meanwhile mix together your glaze ingredients and drizzle over the top of your cake. Top with more cherries if desired.

Store the cake at room temperature in an airtight container for 3 days. Refrigerate for up to 5 days. This cake also freezes well.

Makes 12 servings.