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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7-Up Cake
3c flour, 3c sugar, 3 sticks soften butter, 3/4c sprite or 7up soda, 6 eggs, 1 tbles vanilla extract and 1 teas lemon extract. Grease and flour baking pan. Bake at 325 degrees for 1hrs and 15 mins. Let cool for 10 to 12 mins only. Then remove from cake pan. Enjoy!
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7 Up Pound Cake Pineapple Topping Southern Cooking
7up pound cake with swans cake flour
#7UpPoundCake
7 Up Pound Cake Pineapple Topping
OLD SCHOOL 7UP POUND CAKE /FRIDAY NIGHT CAKE OF THE WEEK SEGMENT
This is another very easy simple recipe
If you are a fan of lemon cake ,you will definitely love this cake
RECIPE/INGREDIENTS
1½ Cups Unsalted Butter, room temperature
3 Cups Granulated Sugar
1/2 tsp baking powder
5 Whole Eggs, room temperature
1 Tablespoon Lemon Extract
1 Teaspoon Pure Vanilla Extract
1/4 cup heavy cream
1/2 tsp lime/lemon zest
8 Ounces 7up Lemon Lime Soda, room temperature
3 Cups Cake Flour
Additional butter & cake flour to coat the inside of the bundt cake pan
Optional Icing:
1 Cup Powdered Sugar
2 Tablespoons 7up Lemon Lime Soda (or Ginger Ale)
Directions
Preheat oven to 325 degrees
In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.
Next, add the cake flour/baking powder and 7up to the batter alternately beginning and ending with flour.,add the lemon and lime zest at the end
Be sure to stop periodically to scrape down the sides of the bowl. Mix on medium speed
(Here’s the rhythm: 1 cup flour, mix; ½ cup 7up, mix; 1 cup flour, mix; ½ cup 7up, mix; and the last cup of flour, mix.) The batter should be well incorporated.
Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour
. Pour the cake batter into the cake pan evenly. Bake at 325 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.
Cool the cake in the pan for 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.
Cover with glaze after its cooled
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Pineapple Cake with Fluffy Frosting
This cake is very moist and delicious with the combination of pineapple and a fluffy white frosting that taste like marshmallow cream!!!
CAKE RECIPE
1/2 CUP SHORTENING,1/2 CUP BUTTER
2 CUPS SUGAR
4 EGGS
2 2/3 CUPS SIFTED CAKE FLOUR (I USE WHITE LILY ALL PURPOSE)
2 TSP. BAKING POWDER
1/2 TSP. SALT
1 CUP MILK
1 TSP. VANILLA
GREASE & FLOUR 4 CAKE PANS ( I USE BAKERS JOY) AND PREHEAT OVEN TO 350*
CREAM SHORTENING, ADD SUGAR GRADUALLY. CREAM UNTIL MIXTURE IS VERY FLUFFY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, BAKING POWDER AND SALT TOGETHER, ADD TO MIXTURE ALTERNATELY WITH MILK. ADD FLAVORINGS.
BAKE UNTIL GOLDEN , APPROXIMATELY 20-25 MIN.
COOL ON COOLING RACK.
FLUFFY FROSTING RECIPE
3/4 CUP SUGAR
1/4 CUP KARO
2 TBSP WATER
1 TSP VANILLA FLAVORING
3 EGG WHITES
ADD SUGAR, SYRUP AND WATER TO SAUCEPAN AND COOK TO 240* ( SOFTBALL STAGE)
POUR SLOWLY OVER STIFFLY BEATEN EGG WHITES, BEATING CONSTANTLY.
PINEAPPLE FILLING
1 & 2/3 CAN CRUSHED PINEAPPLE
3/4 CUP SUGAR
JUICE OF 1/2 LEMON
1/2 STICK OF BUTTER
1 1/2 TBSP. CORNSTARCH MIXED WITH JUST ENOUGH WATER TO MIX.
COOK UNTIL BUTTER IS MELTED AND ADD CORNSTARCH AND COOK UNTIL THICKENED.
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
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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.