7-UP POUND CAKE
***FAMILY FAVORITE***
BE sure and watch this YouTube comedy about this Cake…titled “Don’t send a man to the grocery store!”
It’s hysterical and it really is about the following cake!
1 c oleo (2 sticks) [OR 1 c butter]
½ c shortening or oil
3 c sugar
5 eggs
3 c flour
7 oz. (3/4 cup) 7-up or Sprite
1 t lemon extract and 1 t almond extract
*OR just use 2 t lemon extract
1 t vanilla extract
Preheat oven to 325°.
Cream oleo and shortening with sugar.
Add eggs, one at a time, beating well after each addition.
Measure 7-up and add extracts and butter flavoring to it.
Add flour, 1 cup at a time; then add liquid slowly.
Bake in greased 10” tube or bundt pan for 1 hr & 15 minutes or until toothpick can be inserted in cake come out clean (NOT gooey.)
COOL. Remove cake from pan and leave sitting out in open UNCOVERED for 2-3 hours so it will get crusty on edges.
Cover cake AFTER it is totally COLD.
To make into Blueberry Coffeecake:
1 lg can blueberries (16 oz or so)
(About 1 cup can be canned, frozen or fresh.)
If berries are not sweetened, pour into container with juice and add sugar or sweetner and let sit overnight in frig.
Drain off juice before gently adding to 7-up cake batter above
Crumb Topping:
¼ c margarine
½ c flour
½ c brown sugar
1 t cinnamon
Combine flour & sugar; but in margarine with pastry cutter or mixer til crumbly.
[Some recipes say melt butter and stir in remaining topping ingredients]
Sprinkle crumbs over batter.
CAROLINE’S CAKE
***FAMILY FAVORITE***
1plain yellow cake mix (not pudding) **see my observations below
[Duncan Hines Butter Recipe Cake Mix works well.]
1 small box instant vanilla pudding
½ c water
1 c sour cream
½ c oil
1 bar German Chocolate, grated (or 4 oz. Hershey bar, grated)
4 eggs
1 c chocolate chips
1 t vanilla
Preheat oven to 350°
Mix all ingredients, adding chocolates last.
Pour into greased and floured tube or bundt pan
Bake at 350° for 45-50 min.
**Not good with white cake mix.
If you use pudding mix, it will be VERY moist, but works out OK too.
RUM CAKE DOLORES @ Foleys (not tried)
1 – pkg. Pillsbury Plus Yellow Cake mix
(Duncan Hines plain yellow cake mix plus small vanilla pudding is good also)
3 – eggs
1/3 – cup cooking oil
1/4 – cup rum
1 – cup whipping cream
1/2 – tsp. nutmeg
Glaze –
1/3 – cup butter
1/3 – cup sugar
2 – tsp. water
1/8 – tsp. nutmeg
2 – tsp. rum
Preheat oven to 350°.
Grease and flour 12-cup Bundt pan.
In large bowl, blend first 6-ingredients until moistened.
Beat 2-minutes at highest speed. Pour into prepared pan.
Bake 35 to 45-minutes until toothpick inserted in center comes out clean.
GLAZE:
In small sauce pan, heat first four Glaze ingredients until mixture boils and sugar is melted.
Remove from heat; add rum.
Pour 1/2 of Glaze around edges of hot cake.
Cool upright in pan 5-minutes; turn onto serving plate.
Pour remaining Glaze over top of cake.
Serve warm or cool.
BLACKBERRY JAM CAKE (Doris Nelson)
1-1/4 c butter
1-1/2 c dark brown sugar
3 c flour
1 t soda
1/2 t nutmeg
1/2 t salt
1 t allspice
1 c buttermilk
1 c blackberry jam
1 c chopped pecans
1 t cinnamon
3 eggs, slightly beaten
1 c raisins
Preheat oven to 350°.
Cream butter with sugar.
Sift together the dry ingredients and add them alternately with buttermilk.
Add eggs. Blend well.
Fold in jam and nuts.
Pour into greased and floured:
2 round cake pans – and bake for 25-30 min. or til done.
1 bundt pan – and bake for 1 hour
9 x 12 cake pan – and bake for 25-30 min or til done
Cool and frost.
POUND CAKE (Sharon Heisler)
Here is the richest (but best ever) pound cake to serve with berries or even by itself. I’ve made this several times.
3 sticks butter, room temp
8 oz pkg cream cheese, softened
3 cups sugar
3 cups flour
6 eggs
1 tsp vanilla
1/4 tsp lemon extract if desired
Preheat oven to 300°.
Cream butter and cream cheese. Add sugar. Mix well.
Add eggs 1 at a time mixing well after each.
Add flour and extract. Mix well.
Grease and flour (I use Baker’s Joy) bundt pan.
Place in COLD oven. Set oven to 300° and bake 1-1/2 hr.
CHOCOLATE CHIP BUNDT CAKE aka Dump Cake
***FAMILY FAVORITE***
1 Betty Crocker moist yellow cake mix
1 Small pkg vanilla inst pudding mix
1 Small pkg chocolate or fudge instant pudding mix
1 c water
½ c oil
4 eggs
½ to 1 cup fat free sour cream
1 t vanilla
12 oz bag semi-sweet or milk chocolate chips
Preheat oven to 350°
Dump all liquids and eggs into a bowl. Mix well.
Add rest of ingredients.
Pour into well-greased Bundt cake pan.
Bake 50-60 min.
FROSTING: Mix & drizzle over cooled cake (if desired):
1 c powdered sugar
1 t vanilla
2T cocoa powder
1 heaping t soft oleo
Add a little milk to get to right consistency
BEST CHOCOLATE CHIP CAKE RECIPE (Krista Crowell)
1 Box Yellow Cake Mix
1 Small Box Instant Chocolate Pudding
3 Eggs
¾ Cup Water
¾ Cup Oil
1 – 8oz. Sour Cream
1 Package Milk Chocolate Chips
Preheat oven to 350°.
Mix first six ingredients together, stir in chocolate chops.
Pour into greased Bundt pan.
Bake 50 minutes at 350°.
RASPBERRY POUND CAKE
1 lb unsalted butter
3 c white sugar
6 whole eggs
1 T baking powder
1 t salt
1 c milk
2 tsp lemon extract
2 c fresh raspberries*
1c powdered sugar
*Crush strawberries and strain out seeds.
Cream butter and sugar. Add eggs.
Sift flour, salt, baking powder.
Add flour mixture alternately with milk and extract.
Do not over mix. Fold in raspberries.
Pour into greased, floured tube or bundt pan.
Bake at 350° for 1-1/2 hours.
Cool. Leave out uncovered for 3-4 hours so edges get crusty.
Glaze for topping: 1 c powdered sugar mixed with juice of lemon.