First of all I want to say THANK YOU. I have the most amazing readers!! I asked for a little help and your response is amazing. Thank you to everyone who took the time to leave a comment or email me with resources for Cali and myself. I’ll keep you posted on the gluten issue and maybe you’ll start to see a few gluten free recipes on the blog.
Second – great news! My friend Michelle, the creator of those darling headbands in this week’s giveaway has now, thanks to your great response to her headbands, opened an etsy shop! I am so excited. So head on over and pay her a visit (after you read my post of course!) Be sure and enter the giveaway here if you haven’t already.
I walk several mornings a week with my friend Marsha. Marsha is involved with the Young Women’s organization at church and she was telling me about a special event they were planning with a Princess theme – they wanted the evening to be fairy tale like for the girls. Marsha was in charge of refreshments and we were brainstorming some ideas.
I immediately thought of a cake idea I had seen on a blog a year or so ago that I had been dying to try. I basically forced Marsha to let me help with refreshments.
Their original idea was to have the cake look like a wedding cake but I’m just not into fondant so I suggested the idea I had seen that I wanted to try. Marsha liked it to so I had the go ahead.
The cake called for two bundt cakes so I started experimenting with different bundt cake recipes. I remember one of my blog readers telling me about a 7 Up cake so I goggled it and found a recipe over at allrecipes.
I did a trial run on the recipe for my dad’s 82nd birthday and everyone loved it. The biggest challenge in making a bundt cake is getting it of the pan. I made 3 cakes for the event and two came out perfect and one not so great. Fortunately powdered sugar hides a multitude of sins.
I thought the cake turned out amazing – it was so pretty! I fell in love with it! In fact, I couldn’t stop taking pictures of it.
The cake was decorated with strawberries and blueberries and then it was served with a dollop of whipped cream and some sliced berries.
We were a little worried that two bundt cakes might not be quite enough so I made a third and it sat on it’s own cake stand.
The cake is nice and light and very moist for a pound cake. It has a nice light lemon flavor and quite delicious. I think it must be the 7-Up but the cake formed this nice, crunchy layer on the bottom. So good! Part of the lightness of the cake is probably because you beat the sugar and butter together for 20 minutes – yes, 20 minutes! Be sure and use your Kitchen Aid for this one or you might burn the motor out on your hand mixer.
I tweeked the recipe just a bit by adding some vanilla extract along with the lemon extract.
The evening was a huge success and the girls had a great time. I am grateful that I could have a small part in it!
- 1½ C butter
- 3 C white sugar
- 5 eggs
- 3 C all-purpose flour
- 2 tsp lemon extract
- 1 tsp vanilla extract
- ¾ C 7-Up
- Beat together the butter and sugar for 20 minutes
- Add the eggs one at a time. Making sure they are well mixed in.
- Mix in flour, lemon and vanilla extract and then fold in the 7UP ™ soft drink
- Pour into a well-greased 12 cup Bundt pan
- Bake at 325 degrees for 60 to 75 minutes