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.