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.