Strawberry 7up Marable Pound Cake, Subscriber Request
Strawberry 7up Marable Pound Cake recipe:
3 sticks softened salted rm temp
butter
3 cups sugar
5 Lrg eggs
1/3 cup rm temp sour cream
3 cups all purpose flour (sifted)
2/3 cup 7up soda drink
2 tsp baking powder
3 tbsp cornstarch
1 tsp lemon extract
1tsp vanilla extract
3 tsp strawberry extract
1 tbsp lemon juice
1 tbsp lemon zest
Seperately
5 or 6 sliced med size strawberries
well blended into a sauce, add 1 tbsp lemon juice, 1 tbsp or 2 of sugar,
1/2 tsp of cream of tartar and. Add red food color for color enhancing (optional)
Next
combine half of cake batter into strawberry sauce and fold stir together
Next
Marable combine cake mix in a well greased
tube or fluted cake pan.
Alternate a spoonful of each batter by layers and lightly swirl stir the two of them each layer until both batters are all in the fluted or tube cake pan
Icing:
5 cups powder sugar
2 tbsp melted butter salted
1tbsp milk
2 tbsp 7up soda drink
1 tsp strawberry extract
separate half of icing and add
food coloring (red) to one of them
WATCH VIDEO FOR FURTHER
INSTRUCTIONS:
Big Shot Pineapple Pound Cake | A pound cake made with Big Shot soda, A New Orleans brand soda.
New Orleans native Charlie Andrews demonstrates how to make a Big Shot Pineapple pound cake. It consists of a pound cake made with a pineapple flavored Big Shot soda, a New Orleans brand soda. The soda is added into the cake, along with some fresh pineapple juice, pineapple extract, butter eggs, sugar, flour, and leavening. After the cake is baked, it is drizzled with a pineapple icing on to the sides, middle and top of the cake. This recipe calls for 20 or more servings as it's a pound cake of course. It's like a 7UP pound cake but it's made with pineapple, absolutely delicious. Hope you all will give this recipe a try.
Big Shot pineapple pound cake recipe
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7UP Pound Cake Recipe | How To Make Semi-Homemade 7UP Pound Cake | Box Cake Mix Hacks | Ep. 541 ????
Hello my Friends, welcome to my Southern Kitchen!
Today I am making a classic Southern/Soul Food Pound Cake, 7UP Pound Cake! But with a twist making a Semi-Homemade version using a Box Cake Mix!!
It is super moist, tender, and we are going to add some fresh and natural lemon-lime Ingredients that will take this cake to the next level and it taste like you made it from scratch and drizzled with a yummy 7UP Glaze; perfect Summer Dessert for BBQs, Crawfish Boils and Fish Frys, also for the Juneteenth Holiday coming up!
Ellen’s Pound Cake recipes playlist:
1 (18.25 ounce) box yellow or golden butter cake mix
1 cup all-purpose flour, spooned and leveled
1 cup white sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 extra-large or jumbo eggs, room temperature
1 (5.3 ounce) carton lemon Greek yogurt, room temperature (recommend Chobani)
1 (5.3 ounce) carton key lime Greek yogurt, room temperature (recommend Chobani)
1 large lemon, zest and juice
1 large lime, zest and juice
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 teaspoon pure lime extract
1 cup fresh (not flat) 7UP lemon-lime soda, room temperature
Lemon and lime slices, for garnish (optional)
Vanilla ice cream, for serving (optional)
2-Ingredient 7UP Glaze
1 1/2 cups powdered sugar, sifted or whisked
2 tablespoons fresh (not flat) 7UP lemon-lime soda, room temperature
Preheat Oven to 350 Degrees.
Grease a 10 inch bundt cake pan with baking spray and flour (Baker’s Joy or PAM Baking). Set aside.
In a medium bowl, add the cake mix, sugar, flour, and salt; whisk or sift together until well incorporated. Set aside. In a large bowl with a hand mixer or stand mixer with paddle attachment, add the butter and sugar; cream on medium speed until fluffy. Next add in the eggs one at a time, beating after each egg. Then add in lemon yogurt, key lime yogurt, lemon zest and juice, lime zest and juice, vanilla extract, lemon extract, and lime extract; mix until well incorporated. Add in the flour and cake mix mixture alternating with the 7UP soda, beginning and ending with cake mix mixture. Mix everything until well combined (scrape the bowl occasionally). Pour the cake batter into the prepared bundt pan; shake and bang the pan to get the air bubbles out. Bake for 55 minutes or until toothpick in the center comes out clean. Remove the pound cake from the oven, cool in the pan for 10 to 15 minutes then remove the cake out of the pan and cool completely on a cake stand. Drizzle on the 7UP glaze and let it harden. Cut into slices, serve with lemon and lime slice and a scoop of vanilla ice cream (if desired) and enjoy!
For the 7UP Glaze: In a medium bowl, add the powdered sugar and 7UP and whisk or stir until well combined and get it to the right consistency (you can always add more powdered sugar or 7UP if needed).
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How to make a 7UP pound cake from scratch
New Orleans Native Charlie Andrews Gives a demonstration on how to make a 7UP pound cake from scratch. A New and Improved 7UP pound cake recipe, this pound cake is moist with a tender crumb. It is made with All Purpose flour, Unsalted butter, Sugar, eggs 7UP and a hint of Lemon flavor to enhance that 7UP flavor. We're also going to pour a delicious lemon icing right on top of the pound cake. This cake is a favorite among local New Orleans natives. Hope you'll give this new and improved 7UP pound cake a try.
7UP pound cake recipe link
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How To Make A 7Up Pound Cake From Scratch | Seven Up Pound Cake | Pound Cake | Cooking Tips
How To Make A 7Up Pound Cake From Scratch | Seven Up Pound Cake | Pound Cake | Cooking Tips
Thanks for watching everyone. Let me know if you have tried this recipe, then let me know how it turned out (see recipe below).
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7 Up Pound Cake
Ingredients I used:
1-1/2 cups butter, softened
3 cups sugar, (Domino)
5 large eggs, room temperature
2 tablespoons lemon juice, room temperature
1 teaspoon pure vanilla extract & pure lemon extract
3 cups Gold Medal all-purpose flour, sifted
3/4 cup 7-UP soda, room temperature
Baker’s Flour Cooking Spray
For Glaze:
1-1/2 cups confectioners' sugar
1 tablespoon lemon or lime juice,
1 to 2 tablespoons 7UP soda
1/2 teaspoon grated lemon or lime zest, optional
Preparations:
Preheat oven to 350°. Grease and flour (or use Baker’s Joy cooking flour spray), in a 10-inch fluted or plain tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice, vanilla extra and lemon extract. Add flour alternately with 7UP, beating well after each addition. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Check after 55 minutes because ovens may vary. Cool in pan 20 minutes before removing to a wire rack to cool completely.
For glaze, in a small bowl, mix confectioner sugar, lemon juice and enough 7UP to reach desired consistency. Add more confectioner sugar if you like glaze thicker. If desired, stir in zest of a lemon. Drizzle over cake.
How to Make A Old Fashioned Pineapple Cake| Cake Box Hack| Easy & Delicious!
#pineapplecake #easyrecipe #oldfashioned #boxcake
Recipe:
One box of cake mix to the bowl then add:
1 cup of self rising flour, 1 cup of sugar, 1/2 cup vegetable oil, 1/4 stick of butter, 1 1/4 cups of water, 4 eggs and 2 tsp of vanilla extract.
Mix well, spray baking pans, then bake on 350 degrees for 30 minutes.
Let cakes cool.
Filling recipe;
1 20oz can of pineapple, place in a small pot. Turn store on medium low. Next add 2 tbsp of butter, 1/3 cup of sugar. Mix 2 tbsp of flour with 2 tbsp of water mix to make a slurry then add to pineapple. Let cook for 5to 8 minutes. Last add 1 tsp of vanilla extract stir, cut off and let cool.
Put filling on both cake layer and enjoy!