As a good southern girl, I know that soda can be used for so much more than drinking. And yes, it’s soda. Not pop. Pop is a sound a balloon makes…but I digress. Soda based baking is a southern tradition, and a 7UP cake recipe is in any self-respecting lady’s recipe box. And yes, you can make 7UP cake with 7UP TEN. Using 7UP TEN means you’re only adding a mere ten calories to this recipe. You could pretty much burn off TEN calories just making this cake.
And just maybe you can feel a little less guilty about the three sticks of butter this recipe requires. I also indulged my love of anything cherry flavor by adding cherries to this recipe. See? Fruit! Totally healthy…
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 3 sticks butter
- 5 eggs
- 1 cup 7UP Ten
- 2 tablespoons lemon extract
- 8 maraschino cherries, chopped
- 2 tablespoons maraschino cherry juice
- 1 cup powdered sugar
- ¼ milk
- ½ teaspoon vanilla extract
- Preheat oven to 325 degrees.
- In mixer, combine granulated sugar and butter until creamy.
- Add eggs one at a time, mixing well.
- Slowly add flour and beat until smooth.
- Add lemon extract, cherries and cherry juice and mix until fully incorporated.
- Add 7UP Ten and stir slowly by hand until mixed.
- Add batter to prepared bundt pan.
- Bake until toothpick inserted comes out clean-this should take over an hour.
- Prepare glaze by mixing powdered sugar, milk and vanilla extract.
- Pour over warm cake.
The trick to a 7UP cake is not mixing, but rather gently stirring in the 7UP TEN as the last step to preparing the batter. It will create a strangely fluffy batter that will have you totally convinced that the cake will completely escape your bundt pan and wreck your oven. But it won’t. Promise. You’ll also totally want to lick the beater. Then you’ll wonder if it’s safe considering this batter has five raw eggs. But then you’ll think that you’ve had a good life and it’s totally worth it and you’ll do it. And you’ll more than likely live to tell the tale. If you’re not a thrill seeker like me, you can just wait until it’s fully cooked.
De-bundting the cake can be tricky. Some of the cherries will sink to the bottom and will want to stick to the pan. Just make sure you spray or grease your pan well. And flouring won’t hurt. I used my silicone bundt pan and it made getting the cake out a snap.
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