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Thursday, May 26, 2011

Yum Yum: 7-Up Cake

There is a great cookbook called America's Best Lost Recipes: 121 Heirloom Recipes Too Good to Forget.  I was looking through it and thought that the 7-Up cake sounded good.  My mother-in-law came in town and made it with the girls.  It was delicious.  I couldn't even get a picture of it before we ate some.

Serves 12

3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup 7UP
5 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
3 cups granulated sugar

GLAZE (we skipped this and it was still excellent)
1 cup confectioners' sugar
4 teaspoons lemon juice
1 teaspoon water

FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 325F. Grease and flour a 12-cup tube or Bundt pan. Whisk the flour and salt in a medium bowl. Whisk the 7UP, eggs, lemon zest and vanilla in a large measuring cup.

With an electric mixer on medium-high speed, beat the butter, shortening, and granulated sugar together until fluffy, about 2 minutes. Reduce the speed to low and add the flour mixture and the 7UP mixture alternately in two batches, beating after each addition until combined. Scrape the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely, at least 1 hour.

FOR THE GLAZE: Whisk all the ingredients in a small bowl. Drizzle over the cooled cake. Serve. (The cake can be stored at room temperature for up to 5 days.) - it won't last that long

1 comment:

  1. Thanks for sharing at Menu Monday! I'd like to invite you back for this weeks Menu Monday recipe link up: Hope to see you there!


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