Aunt Helens 7 Up Pound Cake Food

7 UP POUND CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-in. fluted or plain tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7 Up, beating well after each addition.
• Transfer batter to prepared pan. Bake until a toothpick inserted in centre comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely.
• In a small bowl, mix confectioners' sugar, lemon juice and enough 7 Up to reach desired consistency. If desired, stir in zest. Drizzle over cake.

AUNT LUCILLE'S 7-UP POUND CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Spray a 10-inch Bundt or tube pan with nonstick cooking spray. [NOTE: Don't skip this step unless you like digging your cake out of the pan! I swear by Baker's Joy Non-Stick Baking Spray with Flour and recommend a smoother Bundt pan for less chance of sticking.]
• In the bowl of a stand mixer or with a hand mixer, cream together the butter and granulated sugar for 5 to 7 minutes, until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl after each addition. Add the lemon zest, lemon extract, and vanilla extract and mix until combined. Add the flour one-third at a time and mix on low speed, alternating with ¼-cup portions of the lemon-lime soda, mixing well after each addition.
• Pour the batter into the prepared pan and bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted in the center comes out clean. Let cool for 30 minutes, then invert onto a wire rack and lift the pan off of the cake. Let the cake cool on the rack.
• While the cake cools, make the 7-Up glaze (see recipe below).
• Using a 6-inch wooden skewer or toothpick, poke holes in the top of the cooled cake. Slowly spoon the glaze over the cake, letting it run into the holes and over the surface. Set the cake aside for 10 minutes before serving to let the glaze absorb into the cake and give it a lightly lacquered finish.
• 7-Up Glaze: In a small bowl, stir together 1 cup of confectioners' sugar, 2 tablespoons of fresh lemon juice, 2 tablespoons of 7-Up, and 1 teaspoon of grated lime zest until smooth.

AUNT HELEN'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Coat a 10-inch Bundt pan with cooking spray.
• Sprinkle pecans evenly on bottom of Bundt pan.
• In a large bowl with an electric mixer on medium speed, combine cake mix, pudding mix, eggs, water, oil, and rum; beat until blended. Pour into prepared pan.
• Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Poke holes in the bottom of cake while still in pan; set aside.
• Meanwhile, in a saucepan, combine all glaze ingredients; bring to a boil. Reduce heat to low and simmer 5 minutes. Watch carefully that it does not boil over.
• Pour glaze evenly over hot cake in pan. Let stand one hour, or until cool. Invert cake onto platter and serve.

AUNT ROSé'S POUND CAKE

Steps:

• Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
• Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
• Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.

CHARLENE'S 7 UP POUND CAKE

Steps:

• Cream butter and sugar together until smooth.
• Add eggs and flavorings.
• Gradually alternate adding flour and 7 Up, blend well between each and end with flour.
• Grease and flour (or use baking non-stick spray) a tube pan. Bake at 350* for 45 minutes and then at 300* for 35 minutes. Allow to cool in pan for about 20 minutes before removing.

7-UP POUND CAKE

Steps:

• Ingredients should be at room temperature.
• Preheat oven to 325 degrees F.
• Grease a large tube pan.
• Cream butter and shortening with sugar.
• Add eggs, one at a time, beating well after each addition.
• Add flour alternately with 7-Up and extracts.
• Bake until done, about 1 hour to 1 hour and 15 minutes.
• *NOTE*The recipe originally called for 3 cups sugar, but 2 cups are sufficient.
• There is no need to adjust amounts of other ingredients if you use less sugar.

AUNT HELEN'S 7-UP POUND CAKE

Steps:

• Soften butter ( an easy way is by microwaving for 30 secs), and beat with sugar until smooth. Add eggs one at a time, beating after each addition.
• Sift together the flour and baking powder in a separate bowl. Add alternately to creamed mixture with 7-up, ending with dry ingredients.
• Add vanilla and lemon juice. Beat well. Bake in greased and floured tube pan (a bundt pan or several bread loaf pans work as well) at 325 degrees for 1 hour.
• Make glaze mixture with confectioners sugar and orange juice and spoon over cake while still warm. As a tip when making the glaze, put the 1 cup of confectioner's sugar in a small bowl start to squeeze the orange juice into the bowl and stir. The confectioner's sugar will start to thicken, and just add enough where you can use a spoon and drizzle over the cake..