“I have long wanted to try that old Southern, rustic staple – 7-Up Cake. I decided it was high time that I did so, and this is the result. I am here to say that although the name implies an unsophisticated dessert (and I admit, I automatically brand any recipe that calls for “soda” or “pop” or, as we call ALL soft drinks here in the South, “Coke,” as being somewhat juvenile and likely not very good), this cake is eye-rolling good and will cause you to immediately resort to “num-num” noises to express your delight. (Maybe that’s where the “juvenile” aspect comes in.) This pound cake rose very well, has a delicate crumb and a mild, lemony flavor — and it’s pretty, VERY important. Definitely on the keeper list!”.
(No leavening is correct; this is one reason I really was attracted to the recipe, it’s a “true” pound cake insofar as the no chemical leavening, at least.)
All ingredients need to be room temperature.
Ingredients:
- 3 c. sugar
- 3/4 c. 7-Up
- 3 c. flour
- 1 tsp. lemon extract
- 2 sticks butter
- 2 tsp. vanilla
- 1/2 c. Crisco
- 1 tsp. butter flavoring
- 6 eggs
Directions:
Cream butter, sugar and Crisco till light and fluffy (several minutes on medium speed in mixer). Add flour and eggs alternately, beating well after each addition. Add extracts and 7-Up last and mix well. Pour into greased and floured Bundt pan. Bake at 325 for 55-60 minutes. Cool on rack for 5 minutes and then turn out to cool completely. (Try not to cut until the cake is cool. I was unsuccessful in waiting.)
