There’s nothing like an ice-cold Cheerwine to fend off the summer heat and humidity. Cheerwine, a syrupy sweet cola with a cherry flavor, is a southern staple. It has been produced just up the road in Salisbury, NC for nearly 100 years. Once available only in the Southeast, Cheerwine can now be found in a handful of other states, but it still isn’t distributed nationally.
To me, Cheerwine is a seasonal drink, only to be consumed in June, July, and August. Don’t ask me why I view it this way. Anyone who knows anything about Southerners knows we love our carbonated beverages. Besides being overly sweet, Cheerwine is also exceptionally bubbly due to its greater amount of carbonation than other sodas. I think this is what I like best about it.
Evidently there has been a commercially made Cheerwine Cake produced since 2008. I bought a piece locally, I think at the Peach Stand, several months ago. It’s good, but not like homemade.
This cake is essentially a pound cake and while it doesn’t have a readily recognizable Cheerwine flavor, it does have a different taste to it than regular pound cake. And like any pound cake, it’s great for all day snacking.
- 1 cup butter (2 sticks) softened
- 1/2 cup shortening
- 3 cups sugar
- 5 large eggs
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1 cup Cheerwine
- 10 drops food coloring
- Preheat oven to 350 degrees.
- In a large mixing bowl cream together butter, shortening, and sugar using an electric mixer fitted with a paddle attachment. Cream until mixture is light and fluffy, stopping the mixer to scrape the sides down several times.
- Add eggs one at a time and beat well.
- Alternate flour and Cheerwine and mix until incorporated.
- On low-speed add extracts, salt, and food coloring.
- Grease a bundt pan very well and add batter to pan.
- Bake approximately 1 hour 10 minutes or until toothpick inserted into the cake comes out clean.
- Let cool thoroughly before trying to remove from pan.