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7-Up Pound Cake 7-Up Pound Cake

I am not sure where my mother got this recipe, but I believe it may be from one of the many Junior League cookbooks she has around the house. If anyone out there knows of its origin, please feel free to email me.

Preheat oven to 325.
Grease and flour Bundt pan.

1/2 c. shortening
1 c. butter, at room tempurature
3 c. sugar
5 eggs
3 c. flour
7 oz. 7-Up (Sprite will do, too)
1 tsp. almond extract
2 tsp. vanilla extract
1 tsp. lemon juice

Cream first three ingredients in a large bowl with electric beaters on medium speed. Add eggs, one at a time, beating thoroughly after each one. Add flour and 7-Up alternately. Stir in flavorings. Spoon batter into prepared Bundt pan and bake for 1 hour and 15 minutes. Cool in pan for 15 minutes. Invert onto plate.

A few notes about obtaining the most moist cake possible:
-Use the freshest ingredients available.
-Spoon flour lightly into measuring cup and level off. Do not pack.
-Cake is done when toothpick inserted into it, comes out clean with maybe a crumb or two on it.
-Make cake a day or two before you want to serve it.
-Store in airtight container.


Comments: Send us comments about this recipe steve@pulpkitchen.com