Looking through Pinterest recently, I found a recipe from Tastes of Lizzy T for a Shirley Temple Cake! I loved this iconic drink when I was little. Mother and Daddy would order me this mocktail to enjoy as they visited with their friends over dinner. I always felt so special. In fact, I dare you not to smile when you sip one!
A bartender may have invented the origin of the Shirley Temple drink at Chasen’s, a restaurant in Beverly Hills, to serve the then-child actress Shirley Temple. Temple herself was not a fan of the drink, as she told Scott Simon in an NPR interview in 1986: “The sugary sweet, icky drink? Yes, well, those were created in the probably middle 1930s by The Brown Derby Restaurant in Hollywood, and I had nothing to do with it. But, all over the world, I am served that. People think it’s funny. I hate them. Too sweet!” Adding an ounce and a half of vodka or rum produces a “Dirty Shirley.” I wonder how Miss Temple would like that?
The cake is really yummy. It’s very much like a pound cake base with a citrus finish from the added 7Up and lemon extract. The maraschino cherries add a pretty touch. Find the recipe from my Pinterest Cake Board here.
Since I have made it, I will make a few suggestions on how I would modify the recipe for next time.
- I would get a larger jar of cherries and chop them, so they are more evenly distributed through the cake instead of just putting in whole cherries.
- The recipe calls for you to pour the reserved juice over the cake once it’s removed from the cake pan. I would probably leave the cake in the pan, pour the juice over a hot cake, let it sit for about 10 minutes, then invert it onto your cake plate. I think this would allow the juice to absorb more into the cake.
Other than that, I think this is a winning recipe and would be perfect to have for dinner or take to a pot luck. Add a dollop of whipped cream and a sprig of mint, and it makes for a pretty presentation.
I hope Shirley approves — I know I do!