Shirley Temple Cake


+For cake:
°1 1/2 cup butter (softened)
°3 cups granulated sugar
°5 large eggs
°3 cups all-purpose flour
°2 teaspoons lemon extract
°3/4 cup 7up
 ° 10 ounces maraschino cherries (drained and juice reserved)
+For the icing:
°2 cups powdered sugar
°1 teaspoon lemon extract
°3-4 tablespoons of milk
Preheat oven 325 degrees. 
In a large bowl, combine your butter (1 1/2 cups or 3 sticks) and sugar until light and fluffy.
Add your eggs and continue mixing until combined.
Add your flour and mix again until smooth.
Pour in your lemon extract and 7up and beat to combine.
Stir in your cherries.
Grease a tube pan with shortening, then sprinkle with flour.
Spread the dough into a buttered and floured pan and bake for 1 1/2 hours or until the center is set.
Letting cake cool for 10 to 15 min in pan.
Invert the cake onto the serving platter and allow to cool slightly, then using a skewer poke holes all over the top of the cake and slowly pour your reserved cherry juice over the top making sure the juice is well absorbed.   It is normal for it to seep to the bottom to soak up as well.
Let cool completely.
Meanwhile, combine your frosting ingredients & drizzle on top of your cake.
Garnish with more cherries if desired.

Enjoy !