Cherry 7 Up Pound Cake Food

CHERRY 7UP CAKE RECIPE

Steps:

• Place the butter in the bowl, and mix until it's nice and fluffy.
• Add in the sugar, and mix the ingredients until well combined.
• Add in the eggs, one at a time, and mix.
• Next, add in the lemon & lime zest, and salt. Now mix.
• Add in the cherries, and the cherry juice, and mix.
• Alternate adding in the all purpose flour, and 7up.
• Once everything is well incorporated, spray your cake pan with baking spray.
• Pour the cake batter into the cake pan, and smooth out.
• Bake the cake on 325 F for 1 hour 25 minutes to 1 hour 35 minutes.
• Remove the cake from the oven, and let cool.
• Combine all the ingredients for the glaze in a cup or small bowl, and mix until lump free.
• Once the cake is cool, pour or spoon out the glaze all over the cake.
• Let sit for at least 15 minutes.
• Serve and enjoy!

CHERRY 7 UP POUND CAKE

Steps:

• Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
• In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, but the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in Cherry 7Up and mix just until combined. Fold in maraschino cherries.
• Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze.
• For the glaze, divide the powdered sugar in half by adding 1 cup to two bowls. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth.
• Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze. ENJOY.

CHERRY 7 UP POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 315°F. Prepare a bundt pan with nonstick baking spray, set aside. CAKE: In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy. Add in the eggs, one at a time, beating well after each addition. Turn the mixer to low and slowly add in flour, being careful not to over beat. Pour in Cherry 7 Up and mix just until combined. Fold in maraschino cherries. Pour batter into prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze. GLAZE: Get out two bowls and put 1 cup of powdered sugar in each. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth. Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze.

SEVEN-UP™ SHEET CAKE

Steps:

• Grease a 9 x 13 pan, and preheat oven to 350 degrees F (175 degrees C).
• Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP ™ , and beat in well. Pour batter into prepared pan.
• Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.
• In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.

7-UP POUND CAKE

Steps:

• Preheat oven to 300F and grease/flour a tube pan.
• Cream butter and sugar together until light and fluffy.
• Add eggs one at a time, beating after each one.
• Add flour alternating with 7-Up; stir in lemon flavoring.
• Bake in prepared pan until cake tests done, approximately an hour.

POUND CAKE WITH CHERRY CHOCOLATE TOPPING

Steps:

• In a small saucepan, combine cherries and sugar. Bring to a boil, stirring occasionally. Combine cornstarch and water until smooth; add to cherries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla and red food coloring if desired. Cut cake into 12 slices. For each serving, place 2 slices on an individual plate. Top with 1 tablespoon chocolate sauce and about 1/4 cup cherry sauce.

SEVEN-UP™ POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.

CHERRY 7UP CAKE RECIPE - (4.2/5)

Steps:

• Cream eggs, butter and sugar. In three rounds, alternate adding 7Up and flour into the mixture. Add cherries and juice. Mix well. Grease bundt cake pan thoroughly. Then, pour cake mixture into the pan. Bake at 350 degrees F for about 50 minutes to an hour or until cake tester runs dry.

CLASSIC 7-UP POUND CAKE

Steps:

• Set oven to 300 degrees F.
• Grease and flour a 10" tube pan.
• In a large bowl combine butter, shortening, 3 cups sugar (use only 3 cups sugar) vanilla and almond extract; beat using an electric mixer until light and fluffy (about 5 minutes).
• Sift the flour and salt together.
• Add eggs, 7-up, and the flour mixture to the butter mixture, using the following directions:.
• This method must be followed; add 1 egg in at a time; then add a bit of Seven-Up, then a bit of the flour mixture, then a bit more of Seven-Up; repeat until all the eggs, flour mixture and 1 cup Seven-Up is used up (you will use the remaining 1/4 cup for glaze).
• Spoon mixture into prepared baking pan.
• Bake at 300 degrees for 1 hour and 40 minutes, or until cake tests done.
• Cool in pan on a wire rack for 10 minutes.
• Remove from pan.
• Mix the remaining 1/2 cup sugar and the 1/4 cup Seven-Up soda.
• Spread the glaze mix over cake.

7UP POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. 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 and vanilla. 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. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.