Shirley Temple Cake


375 gr of butter at room temperature

300 gr sugar

5 eggs

375 gr of plain flour

2 teaspoons baking powder

275 ml of eggnog

1 jar of cherries in syrup (300 gr)

For the icing:

1.5 cups sifted powdered sugar

1/3 cup of rompope

8 dried cherries in syrup.


Preheat the oven to 170ÂșC

Sift or sift the flour with the baking powder 3 times. Set aside.

Strain the cherries and save the syrup for another preparation. Preferably place them on absorbent paper to dry them well.

Separate the yolks from the whites, making sure that the whites are completely free of yolks. Reserve

Beat the butter with the sugar at high speed until you have a homogeneous cream.

Add the egg yolks one by one and continue beating at high speed, your mixture should be very fluffy and airy, it will depend on that your cake will be very fluffy.

Add half of the sifted flour and then half of the eggnog and without beating integrate little by little until there are no lumps, then add the other half of the flour and the eggnog and integrate again without beating. It is very important that when adding the flour, do not beat so that your cake does not become lumpy, if you notice that it has some lumps, you can pass the mixer, but only for a few seconds so that your dough is homogeneous.

Finally beat your egg whites until stiff, when they are very stiff, add them to the cake batter and with the help of a wooden stick incorporate your egg whites into the batter in an enveloping way; that is, as if you wanted the egg whites to be trapped inside the batter.

Pour your preparation in a greased and floured bundt cake pan or in a regular cake pan and distribute the cherries.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Remember that the baking time is approximate, it depends largely on your oven, the mold in which you bake it and in many occasions on the ambient temperature.
When it is ready, take it out of the oven and give it a slight shake to remove it from the walls, cover it with a kitchen towel for 10 minutes and then remove it from the mold. The resting time helps your cake to unmold well, but if you overdo it, it can stick, so respect the 10 minutes.
Allow to cool.

To prepare the glaze:

Add a cup and a half of sifted powdered sugar in a large bowl and with a spoon gradually add the eggnog, do not put it all at once. The secret of a good icing is to add the liquid little by little until you get the desired consistency, for example I like it to be very thick, but you decide how you want it.

When you have the consistency that you like, bathe your cake with the glaze and decorate it with some cherries in syrup.