Description
A delightful cake inspired by the classic Shirley Temple drink, featuring cherry and ginger flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup maraschino cherries, chopped
- 1/4 cup ginger ale
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in vanilla, almond extract, chopped cherries, and ginger ale.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- This cake pairs well with cream cheese frosting.
- Feel free to add more cherries for decoration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Shirley Temple cake, cherry cake, dessert recipe, American cake