7 Up Cake

Here is a cake that was popular a number of years ago. My husband had been asking for this cake forever so several months ago I baked one and it has definitely become a hit around here. I've brought this cake into work several times and my coworkers just love it. It is absolutely one of the simplest cakes I have ever made. This recipe comes from a magazine called Comfort Food Classics. I followed the directions the way it was written and the recipe uses margarine. Normally I don't use margarine, but since this is what the recipe called for this is what I used. Does anyone out there have an idea how this might differ if I substituted butter? What I also noticed is that I always have quite a bit of batter left. Too much to just throw

out but not quite enough for another cake. What I've done is put what was left in a small loaf pan and it turns out fine. This time I even threw in some raspberries on top of the batter in the loaf pan and it tasted even better than the cake that baked in the bundt pan. This recipe would probably make about three 9 x 5 loaf pans if you wanted to try that instead of the bundt pan. I would definitely add the fruit again. Just add the fruit to the top of the batter and it will sink into the batter as it cooks and really add moisture to the cake. Enjoy!!!!

7 Up Cake

2 sticks of margarine

1/2 cup shortenting

3 cups sugar

5 eggs

1 teaspoon lemon extract

3 cups all purpose flour

7 ounces 7 Up or similar soft drink

Powdered sugar for dusting

Preheat oven to 300 degrees. Cream together margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract. Add flour and 7 Up alternately, beating after each addition. Bake in a greased and floured bundt or tube pan for 1 1/2 hours or until cake tests done. Let cool in pan for 10 minutes before turning out onto cake plate. Dust with powdered sugar before slicing. Makes 9 servings