This weekend was the long weekend. And yes I relaxed, clean house, did some fall shopping with money I didn't have. Though what would a long weekend be without something warm and sweet? Oh I don't know, probably healthier. On the rare occasion that I get inspired to bake something, I never hold back, so you will hardly ever see any healthy substitutions. I have no intentions of ever baking with Splenda or using fat free milk. That's just all shades of wrong.
I decided on a 7-up pound cake. I've had my mouth set on this for a while. It's not really something I have seen around these Northeastern parts unless you go to a soul food kitchen or Caribbean restaurant. 7-up is my favorite lemon-lime soda, even though it seems to have disappeared from the spotlight for some years. I almost wondered if I would have a hard time finding it. But Super-Walmart never fails. Now if I could just find some Tahitian Treat around here.... (those who know this pop are smiling). Pound cakes are the easiest, no-fuss cakes to make. No icing required. So I'm going to share my recipe with you and I hope you enjoy!
Missy's Seven-up Pound Cake
3 cups flour
3 cups sugar
2 sticks of butter (room temp)
1/2 cup shortening (Crisco)
1Tbsp vanilla extract
1-1/2 tsp lemon extract
7oz 7-up (room temp)
1) Preheat oven to 300F and grease and dust a 9 or 10" bundt pan with flour.
2) Cream butter, shortening, and sugar until light and fluffy. Mix in one egg at a time.
3) Stir in extracts.
4) Add in flour and 7-up a little at a time, alternating mix-ins until all has been incorporated.
5) Pour batter into prepped pan and cook for 70min or until knife comes out clean.
6) When cake is done, place on cooling rack and wait at least 30min before turning it out. (I know it's so hard when it's smelling so good, but you really must wait or you will have a crumbled cake. And don't let your guests influence you, haha...stay the course!)