7UP Cake

In January, I finally organized my much needed recipe pile.

It turns out, I had a huge pile of treat & dessert recipes, just waiting to be tried.

I've kept them for years, in hopes I would someday try them.

Mind you, I didn't have piles of healthy food and dinner recipes.

Just piles of dessert recipes.

I got to this one first.

7UP cake.

It was DiVine I tell you.

DIVINE!

I cut it out of the newspaper years ago.

There was something about it, that said, "Make me."

 7UP Cake

(Serves 12)

3 C. all purpose flour

1/2 t. salt

3/4 C. 7UP (lime soda)

5 large eggs at room temp.

2 t. grated lemon zest

1 t. vanilla extract

16 T. (2 sticks) of unsalted butter, softened

1/2 C. vegetable shortening

3 C. of granulated sugar

Adjust oven rack to the middle position and heat oven to 325.

Grease and flour a 12-cup tube (angel food cake pan) or Bundt pan.

Whisk the flour and salt in medium bowl.

Whisk the 7UP, eggs, lemon zest, and vanilla in a large measuring cup.

With an electric mixer on med-high speed, beat the butter, shortening,

and sugar together until fluffy, about 2 min.

Reduce the speed to low and add the flour mixture and 7UP mixture alternately in two batches,

beating after each addition until combined.

Scrape the batter into the prepared pan,

and bake until a toothpick comes out clean, about 1 hour.

*(My cake looked dark and overcooked,

but when I did the toothpick test it would come out with batter on it still.

I kept cooking the cake within the hour mark, watching every 5 min. or so.

until my toothpick came out clean. It turns out this was right.

The cake was a little dark, on the outside, 

but soft and moist on the inside.

See above photo for this description.)

Cool the cake in the pan for 10 min.,

then turn over onto a rack to cool completely, at least 1 hour.

Glaze

1 C. powdered sugar

4 t. lemon juice

1 t. water

(Easy to Double or Triple to cover the cake better.)

Whisk all the ingredients in a small bowl.

Drizzle over the cooled cake.

(I drizzled the glaze over each individual piece of cake on a plate,

not the whole cake, so the cake would keep better for a few days.)

The cake can be stored at room temp. for up to 5 days.

*My blog posts have a little print button at the bottom of the post.*
When the new window opens up - for printing- you can edit out my extra text, so it's just the recipe.
You should be able to add this recipe to your pile now, too.
You could make it this weekend, or years from now.