Seven Up Pound Cake Food

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.

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.

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.

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.

7 UP POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan.
• Combine flour and salt in bowl and set aside.
• Combine remaining ingredients EXCEPT 7-up in large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, 5 minutes.
• Reduce speed to low; add dry ingredients and 7-Up. Mix well.
• Pour into prepared bundt pan.
• Bake 1 1/2 hours @ 325 or until toothpick inserted in center comes out clean.
• Cool in pan 15 minutes. Remove from pan and cool completely.

CLASSIC POUND CAKE

Steps:

• Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
• Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
• Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
• Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
• Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.

7 UP® CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®).
• Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.
• Beat confectioners' sugar, milk, and vanilla extract together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake.

7 UP POUND CAKE

Steps:

• Mix together first 4 ingredients.
• sift in flour.
• Blend in 7-up, vanilla and lemon extract.
• Bake at 335 for 1 hour and 10 minutes, Hint: Do not butter pan, Line with waxed paper,.

BEST 7-UP POUND CAKE

Steps:

• This is an old recipe that comes from a request in the local paper for.
• "Classic Recipes".
• They called the 7-Up bottling company and they did not even know about it. Someone developed this on their own and never let the company know about it. BTW 7-Up comes from the popular card game in the 1930's.
• Cream the margarine, shortening and sugar together beating until light and fluffy.
• Add the eggs, one at a time, blending well after each addition.
• Beat in the flour, then beat in the extract and 7-Up.
• Blend well.
• Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours.
• From The Rocky Mountain News "Food Fare" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02.

SEVEN UP POUND CAKE

Steps:

• 1. Adjust oven rack to the lower middle position and heat the oven to 300°. Grease and flour a 12 cup nonstick tube pan. Process the granulated sugar, eggs, seven up, lemon zest and juice, lime zest and juice, and salt in a food processor until smooth, about 10 seconds. With the machine running, slowly pour in the butter and process until incorporated. Transfer to a large bowl. Add the flour in three additions, whisking until mixed.
• 2. Spread the batter into prepared pan. Gently tap the pan on the counter to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out clean, 75 to 90 minutes. Cool the cake in the pan for 10 minutes then turn it out onto a wire rack set inside a rimmed baking sheet to cool completely about two hours.
• 3. For the glaze, whisk the ingredients together in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set for 10 minutes. Serve. The cake can be covered in plastic wrap and stored at room temperature for up to three days.