Classic 7 Up® Pound Cake

Cake

 

1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
5 eggs, at room temperature
3 cups all-purpose flour
1/2 tsp. salt
1 cup 7 Up®

Glaze:

 

1/4 cup 7 Up®
1/2 cup sugar

 

    Heat oven to 300ºF . 

 

 Grease and flour a 10" tube pan. 

 

 Combine butter, shortening, sugar, vanilla and almond extract in bowl of an electric mixer. 

 

 Beat until light and fluffy, about 5 minutes. 

 

 Add eggs, 1 at a time, beating well after each addition. 

 

In a separate bowl, combine flour and salt, and add

to butter/sugar mixture, alternately with 1 cup 7 Up, beating

well after each addition. 

 

 Spoon batter into prepared 10" tube pan. 

 

 Bake 1 hour, 45 minutes, or until cake tester comes out clean.

Cool in pan on a wire rack 10 minutes, then invert on

serving plate and remove pan. 

 

 While cake is cooling, make Glaze by stirring:

 1/4 cup 7 Up and 1/2 cup sugar in a saucepan. 

 

Bring to a boil over medium heat, and boil 1 - 2 minutes,

 until sugar is completely dissolved. 

 

 Punch holes in top of warm cake with a toothpick.

 

  Spoon glaze over cake, and cool completely before serving. 

 

 Makes 1 (10") cake.

 Or make a strawberry glaze for top.

Strawberry Glaze

2 cups fresh strawberries, washed, hulled and halved,

divided use1 cup sugar1/4 cup cornstarch
1/4 cup Grand Marnier® (or other orange-flavored liqueur)
    Mash 1 cup strawberries. 

 

 Combine mashed and unmashed strawberries, sugar

and cornstarch in a saucepan.

 

  Cook over medium heat until thickened, stirring constantly. 

 

 Remove from heat and stir in Grand Marnier.

 

  Cover and chill. 

 

 Makes about 1-1/2 cups.

 

  Also excellent on cheesecake.