Cherry Limeade Pound Cake

Slightly adapted from The RecipeGirl Cookbook pg. 278
SERVES 10-12  |  ACTIVE TIME 30Min  |  TOTAL TIME 1 Hour 45 Minutes

3 cups all-purpose flour
½ teaspoon salt
3 cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, room temperature
1 tablespoon fresh grated lime zest
5 large eggs, room temperature
¾ cup Cherry 7-Up *See Cook’s Note for substitutions
2 (10 ounce) jars Maraschino cherries, drained

GLAZE
1 ½ cups powdered sugar
2 tablespoons Cherry 7-Up
1 tablespoon fresh grated lime zest

Preheat oven to 325°F.  Butter and flour a 12-cup Bundt pan.  Reserve 10 Maraschino cherries (to be used in glaze).

In a large bowl, use an electric mixer to combine butter and sugar.  Add lime zest.  Beat in eggs one at a time until well combined.  Add flour mixture 1/3 at a time, alternating with 7-Up.  Add remaining cherries, stir to combine.

Pour batter into prepared Bundt pan.   Tap pan on the counter several times to release air bubbles.  Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean.  Place on a wire rack to cool for 20 minutes.  Place a plate over the pan and flip cake onto plate to continue cooling completely.  You may have to tap pan a few times with a knife to release from pan.

While cake is cooling chop reserved Maraschino cherries.  In a medium bowl combine cherries and glaze ingredients.  Beat with an electric mixer until well combined.  Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze.

Drizzle the glaze over the cooled cake.  Serve and enjoy!

COOK’S NOTE:  If you only have regular 7-Up just add a splash of maraschino cherry juice and make sure the liquid still measures ¾ cup in the cake.  For the glaze use 1 ½ tablespoons soda and ½ tablespoon maraschino cherry juice.

Recipe developed by Donna Elick - The Slow Roasted Italian
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