Cherry 7 Up Pound Cake Recipe 445

CHERRY 7 UP POUND CAKE

Steps:

• Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
• In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, but the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in Cherry 7Up and mix just until combined. Fold in maraschino cherries.
• Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze.
• For the glaze, divide the powdered sugar in half by adding 1 cup to two bowls. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth.
• Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze. ENJOY.

7 UP POUND CAKE

Steps:

• Preheat oven to 325 F.
• Generously grease and lightly flour a bundt pan. Set aside.
• In a large bowl, cream together butter, shortening and sugar.
• Mix in the eggs one at a time.
• Fold in the vanilla extract and lemon extract.
• Fold in the lemon zest and lime zest.
• Gradually add in the flour and salt and mix until combined.
• Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
• Spoon batter into bundt pan.
• Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean.
• Let cake sit in pan until pan is warm to the touch.
• Remove from pan and place on a cooling rack until completely cooled.
• Drizzle with 7-up glaze if desired.

7UP POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.

CHERRY 7UP CAKE RECIPE

Steps:

• Place the butter in the bowl, and mix until it's nice and fluffy.
• Add in the sugar, and mix the ingredients until well combined.
• Add in the eggs, one at a time, and mix.
• Next, add in the lemon & lime zest, and salt. Now mix.
• Add in the cherries, and the cherry juice, and mix.
• Alternate adding in the all purpose flour, and 7up.
• Once everything is well incorporated, spray your cake pan with baking spray.
• Pour the cake batter into the cake pan, and smooth out.
• Bake the cake on 325 F for 1 hour 25 minutes to 1 hour 35 minutes.
• Remove the cake from the oven, and let cool.
• Combine all the ingredients for the glaze in a cup or small bowl, and mix until lump free.
• Once the cake is cool, pour or spoon out the glaze all over the cake.
• Let sit for at least 15 minutes.
• Serve and enjoy!

7 UP CAKE RECIPE

Steps:

• In a large mixing bowl, add eggs, oil, 7 up and mix until smooth.
• Add cake mix, lemon pudding mix and mix until just combined.
• Pour batter in a greased and floured bundt pan (10 inch pan).
• Bake at 325 degrees for 45-55 minutes or until an inserted toothpick in the center comes out clean.
• Let it cool down completely.
• While it's cooling, prepare glaze by mixing together powdered sugar, lemon juice and milk until smooth.
• Place cake on a dish or stand and drizzle glaze on top of cake. Enjoy!

CHERRY POUND CAKE

Steps:

• Mix the flour, baking powder and baking soda together.
• Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
• Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.

CHERRY POUND CAKE

Steps:

• Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CHERRY 7UP CAKE RECIPE - (4.2/5)

Steps:

• 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.

CHERRY 7 UP POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 315°F. Prepare a bundt pan with nonstick baking spray, set aside. CAKE: In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, beat the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy. Add in the eggs, one at a time, beating well after each addition. Turn the mixer to low and slowly add in flour, being careful not to over beat. Pour in Cherry 7 Up and mix just until combined. Fold in maraschino cherries. Pour batter into prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze. GLAZE: Get out two bowls and put 1 cup of powdered sugar in each. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth. Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze.

MARASCHINO CHERRY POUND CAKE

Steps:

• In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
• In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
• Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
• To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.

CHERRY LOAF POUND CAKE

Steps:

• Combine flour and salt.
• Stir well to blend.
• Mix 1/2 cup flour mixture with cherries.
• Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Add remaining flour gradually.
• Stir in extract and floured cherries, mixing until well blended.
• Spread in greased loaf pan.
• (I use a veg. spray).
• Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
• Don't be concerned if cake cracks on top, it is supposed to.