"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

7-up Cake (Charlene) Recipe

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This recipe for 7-up Cake (Charlene), by , is from Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrystal Stiglets
Added: Thursday, November 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
CAKE
3 cups sugar
2 sticks of Butter
1 stick of Margerine
5 eggs
3 cups of Flour
1 tablespoon of Lemon Flavoring/Extract
1 cup of 7up

Icing/Glaze

2 Lemons
Powdered Sugar


Directions:
Directions:
Preheat oven @ 325 degrees. Flour a bunt pan..( i use the Bakers Joy spray..its like Pam but it has a flour base so it makes everyones life just a lil bit easier, and it works the best).

1. Start by mixing the sugar and butter/mar. Mix with the mixer until mixture is fluffy..this is the most important step. Once you think you have finished mixing them do it a min more just to be sure.

2. Add eggs two at a time to assure that they are completely blended in with the mixture..then add the last one.

3. Now you are ready to add the rest of the ingredients. Dump the flour, lemon flavoring, and the 7 up. Mix well and depending on the consistancy..u might need to add a little more 7 up. I sometimes add about a 1/2 cup more.

4. Pour batter into the floured pan and place in the oven.

5. Check on the cake in 1 hour.

6. Now you can start the glaze for the outer coat. Take 2 lemons and squeeze as much juice out of them and place the juice in a med bowl. Take the time to remove all the seeds before continuing. Slowly wisk in the powdered sugar until it is nice and thick. You dont want it to be too thin. Once it is nice and thick set it to the side until the cake is finished.

7. It normally takes about 1hour and no more than 30 more min after the initial check. I check it with a metal butter knife because it is too deep for just a toothpick..once it comes out clean the cake is ready.

8. Leave the cake in the pan for 5 min to cool. Then prep the serving dish or whatever you are going to store the cake in/on. I use foil. Once you turn the pan over the cake should pop out easily.

9. Spoon the glaze over the warm cake.

ALL DONE!! ENJOY!!

 

 

 

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