10ouncesmaraschino cherries(1 jar, drained and juice reserved)
For the glaze:
Preheat oven to 325º Fahrenheit.
In large bowl mix together your butter and sugar until light and fluffy.
Add in your eggs and continue to mix until blended.
Add in your flour and mix again until smooth.
Pour in your lemon extract and 7up and beat to combine.
Fold in your cherries.
Grease a 10" bundt pan with shortening, then dust it with flour.
Spread the batter into the prepared bundt pan and bake for 70-90 minutes or until center is set. The exact time will depend on your oven and pan so watch it closely.
Allow the cake to cool for 10-15 minutes in the pan.* (see note below about juice)
Turn the cake onto serving dish. Using a skewer, poke holes all over the top of the cake and pour your reserved cherry juice slowly over the top making sure the juice gets soaked up. It's ok for it to seep to the bottom to soak as well.
Let cool completely.
Meanwhile mix together your glaze ingredients and drizzle over the top of your cake.
Top with more cherries if desired.
Store the cake at room temperature in an airtight container for 3 days. Refrigerate for up to 5 days. This cake also freezes well.
*Another option is to poke holes in the cake while it is still in the pan. Then drizzle the juice over. This contains the juice in the pan and may be less messy. Your red will end up more on the bottom of the cake, so it really depends on the look you want to have. Either way will work!The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**