Recipe Index


Home Page
Return to
Newsletter Archives
Return to Feb 29,  2012  Recipes


This is for Joyce KY, who wanted the recipe for Cherry 7UP Pound Cake. I found this in my recipe box, but I have never made it. Since there have not been other responses to your request, I decided to send it to the newsletter.
Robbie IN

Cherry 7 Up Cake

3 sticks butter
2 cups sugar
3 eggs
1/2 tsp almond extract
8 oz. Cherry 7Up
3 cups cake flour
1/2 cup of Maraschino Cherry, finely chopped
4 oz. Maraschino Cherry Juice

Cherry Glaze:
1 stick butter
2 cups confectioner's sugar
4 oz. Maraschino Cherry Juice

Cream eggs, butter and sugar. In three rounds, alternate adding 7Up and flour into the mixture. Add cherries and juice. Mix well. Grease bundt cake pan thoroughly. Then, pour cake mixture into the pan. Bake at 350 degrees F for about 50 minutes to an hour or until cake tester runs dry. Remove from pan and cool before glazing.

In the meantime, make the glaze on a separate mixing bowl. Mix all the ingredients together until it is nice and smooth. Use a cake decorator or a piping device such as a freezer bag by cutting off one of the corners. Fill the decorator tube or freezer bag with the glaze and refrigerate. Once cake completely cools, drizzle glaze all over it. Extra glaze can be used as a finishing touch when cake is served.
Robbie IN 

Click to Print this Recipe           

Want to share this recipe with a friend?
[ Click Here to send this recipe to a friend ]                  

                           Chili's Free Chips and Queso