ld recipe that comes from a request in the local paper for
Cream the butter, shortening, and sugar together beating until light and fluffy.
Add the eggs, one at a time, blending well after each.
Beat in the flour.
Beat in the extracts.
Beat in the 7-Up.
Blend well, DO NOT OVER MIX!
Pour the batter into a well-greased and floured or non-stick pan and bake at 325 degrees F for 60 to 90 minutes.
Cream margarine and shortening with sugar.
Add eggs, one at a time, beating well after each addition.
Add lemon.
Mix.
Add flour and 7-Up alternately, beating after each addition.
Combine the cake and pudding mixes, then add the eggs, oil and 7-Up.
Bake at 350\u00b0
for 30 minutes.
Makes a 3 layer cake.
Frost with vanilla frosting,
or frosting recipe for 7-Up cake.
Mix sugar, shortening and oleo.
Beat in eggs one at a time. Add 7-Up and flavorings alternately with flour.
Bake in a tube pan prepared with grease and flour.
Bake at 325\u00b0 for about 1 1/2 hours.
Stick toothpick in cake to check for doneness.
If pick is clean, cake is done.
Cream the first 3 ingredients in large bowl.
Add remaining ingredients except 7-Up.
Beating slowly, add 3 cups flour (regular, not cake flour).
Fold in 6 ounces of 7-Up.
Bake in well-greased and floured tube cake pan at 325\u00b0 for 1 hour and 15 minutes or until done.
Test cake with toothpick for doneness. Cool for 10 minutes before removing from pan.
alt together.
Add eggs, 7-up, and the flour mixture to
In large bowl cream butter and sugar until light and fluffy. Add eggs one at a time and mix well after each egg.
Add flour, 7-Up, flavor and juice.
Mix until flour is blended in, then blend until smooth about 3 minutes at high speed.
Pour batter into Bundt cake pan.
Bake in preheated oven at 350\u00b0 for 1 hour 10 minutes. Remove from oven.
Cool 10 minutes in pan and remove to cake plate.
Cream the margarine, shortening and sugar well. Add eggs, one at
a time, and beat well. Add flour and 7-Up; beat well. After each addition, add vanilla and almond flavoring.
Grease a 9-inch tube pan. Sprinkle pecans over bottom. Add mixture. Bake 45 minutes at 350\u00b0, then 35 minutes at 300\u00b0.
Let cake cool for 20 minutes. Remove carefully from pan, leaving cake upside down, giving a nice nutty top.
Cream 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 tube pan at 300\u00b0 for 1 1/2 hours or until cake tests done.
Mix according to normal pound cake mixing instructions.
Pour into greased and floured tube pan.
Bake in preheated 325\u00b0 oven for 1 to 1 1/2 hours.
Cool in pan about 5 minutes before removing.
Complete the cooling on cake rack.
Frost as desired or leave plain.
Great either way.
Cream Crisco, oleo and sugar.
Add eggs, one at a time. Beat well after each.
Add
extract and flour.
Add 7-Up last. Pour into greased tube pan.
Bake
at
300\u00b0
for 1 hour and 25 minutes. Don't open door
while cake is baking.
Let cool for awhile, then loosen from pan while still barely warm. Turn out of pan.
Keep under cake cover. Can be frozen.
Cream together oleo, Crisco and sugar.
Add eggs, one at a time, and beat well after each addition.
Add flour, 7-Up and flavoring.
Bake at 350\u00b0 for 45 minutes.
Reduce to 300\u00b0 for 35 minutes more or until done.
Cream together oleo, Crisco and sugar.
Add eggs, one at a time, and beat well after each one.
Alternate flour and 7-Up. Beat well after each addition.
Add vanilla flavoring.
Bake at 350\u00b0 for 45 minutes, then reduce oven to 300\u00b0 for 35 minutes. Bake in Bundt pan.
Remove from oven and let cool on a rack.
Combine butter and sugar; mix thoroughly.
Add eggs one at a time.
Then add flour, one cup at a time.
Add flavorings and 7-Up; mix well.
Bake in greased and floured tube pan at 325\u00b0 for 1 hour and 10 minutes.
Cool in pan for 30 minutes, then take out.
Cream together first 3 ingredients.
Add eggs, one at a time, beating well after each addition.
Add flour.
Fold in 7-Up and vanilla.
Pour into a greased and floured tube pan and bake for 1 hour at 300\u00b0.
Test for doneness before removing from oven.
Cream the sugar and butter.
Add eggs one at a time.
Add salt and flour.
Add lemon and vanilla.
Mix well.
Add 7-Up.
Grease and flour cake pan.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Cream together the first 2 ingredients. Add the eggs, one at a time, beating after each. Fold in the flour, alternating (one cup at a
time) with the 7-Up (1/2 cup at a time), starting and ending with flour.
Bake in greased and floured tube pan in preheated 325\u00b0 oven for 1 hour and 20 minutes or until cake begins to leave side of pan. This is a moist cake.
Cream sugar and oleo until fluffy.
Add eggs, beating well after each one.
Blend in flour until moist, then beat until smooth, about 2 minutes, at high speed.
Add lemon extract and lemon juice.
Fold in 7-Up.
Spoon into well-greased and floured tube pan.
Bake at 325\u00b0 for 1 hour and 10 minutes or until inserted toothpick comes out clean.
Cool on cake rack for 10 minutes before removing from pan.
Cream the sugar, shortening and butter together.
Add eggs one at a time.
Alternate flour and cola.
Add flavoring last.
Bake at 350\u00b0 for 45 minutes.
Cake is done when toothpick comes out clean.