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CAKE - Cherry Limeade Pound Cake

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Cherry Limeade Pound Cake
    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.

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.

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