What Is 7Up Cake?

Preheat oven to 315 F.

Why is it called 7UP cake?

Many people continue to praise 7-Up as an effective remedy to sooth an upset stomach or relieve nausea, giving credence to the idea 7-Up’s name comes from the drink’s formula having a pH level “higher than 7,” despite that its pH level is really closer to 4.

What does 7 Up do in baking?

What does 7UP do for a cake? 7UP is used in place of traditional leaveners such as baking soda or baking powder. The carbonation helps the cake rise and gives it a lift. If you have any leftover 7UP, use it up in one of these other recipes that use lemon-lime soda.

Why is pound cake called that?

True Pound Cake is a recipe that dates back to the 1700s. It gets the name of pound cake because of how it’s made: Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.

Has 7 Up been lemon and lime?

7 Up was created by Charles Leiper Grigg, who launched his St. Louis–based company The Howdy Corporation in 1920. Grigg came up with the formula for a lemon-lime soft drink in 1929. The product, originally named ‘Bib-Label Lithiated Lemon-Lime Soda’, was launched two weeks before the Wall Street Crash of 1929.

What was 7 Up originally made for?

The original formulation contained lithium citrate, which was used in various patent medicines at the times for improving moods. It has been used for many decades to treat manic-depression. It was popular to go to lithium-containing springs such as Lithia Springs, Georgia or Ashland, Oregon for this effect.

Can I substitute Sprite for 7 Up?

Yes! You can substitute Sprite for 7 Up. They have a very similar taste. You can also try other sodas, too, just know the flavor profile will be a little different.

Can you substitute Sprite for 7UP?

According to this Southern Living article, you should not try to substitute Sprite or other lemon-lime soda for the 7UP. The 7UP has a higher level of carbonation than Sprite, which helps the cake rise beautifully!

What can I use flat 7 Up for?

Crazy Ways to Use 7 Up In the Kitchen

  • 7-Up Cake. Recipe: Heat Oven to 350 If you’d like to dabble in the art of cooking with 7 Up, this is a great place to begin.
  • Sparkling White Kimchi.
  • Korean Short Ribs.
  • Simple 7-Up Biscuits.
  • 7-Up Grilled Chicken.
  • Easter 7-Up Salad.
  • Steamed Pandan Sponge Cake.
  • 7-Up Pork Chops.
  • What happens if you bake a cake without sugar?

    Artificial sweeteners often don’t caramelise, which can result in a pallid-looking cake. Sugar helps cakes stay moist after baking. A completely sugar-free cake will dry out quickly, so wrap cooled cakes in cling film to prevent moisture loss.

    What is sock it to cake?

    A delicious, tender golden butter cake with a pecan streusel ribbon in the middle and simple vanilla icing on top.

    How long do you mix a pound cake?

    Expect to use your stand or electric mixer for at least five minutes—or more. Don’t stop when the mixture looks combined. ‘It should be very pale in color; almost white,’ Saffitz explains. And yes, you really do need to use butter for pound cake.

    What’s the difference between a pound cake and a regular cake?

    The cake itself is extremely dense, since it doesn’t rise as much as the American-style butter cake. Because of its richness, pound cakes typically have light flavors and are served plain or topped with a basic glaze.

    Are Madeira cake and pound cake the same thing?

    It is also worth noting that the “Pound Cake” is now known by many names; “Madeira Cake” or “Yellow Cake” even simply “Loaf Cake”. No matter what it’s called, one thing is for sure! The simple sponge cake recipe has stood the test of time and remained a staple for home baking!

    What is the healthiest type of cake?

    Healthiest and Unhealthiest Cakes

  • Healthiest: Angel Food Cake.
  • Healthiest: Flourless Chocolate Cake.
  • Healthiest: Protein Mug Cake.
  • Healthiest: Strawberry Shortcake with Fresh Cream.
  • Unhealthiest: Carrot Cake.
  • Unhealthiest: Cheesecake.
  • Unhealthiest: Pineapple Upside-Down Cake.
  • Unhealthiest: Red Velvet Cake.
  • How to make a moist 7up cake?

  • Preheat the oven to 325 F.
  • Spray a bundt pan with non-sticking cooking spray and gently coat with the pan with flour so the cake can be removed easily.
  • In a large bowl,combine the cake mix ingredients thoroughly with a hand held mixer.
  • Pour the batter into the bundt pan.
  • Bake for 45-55 minutes until an inserted toothpick comes out clean.
  • Where to buy 7 up cake?

    You can freeze puff pastry dough for up to two days Guns & Darts. 3.7. *1,993. *2,499. *801. 19% off Nerf Ultra Sonic Screamers 20-Dart Refill Pack, Darts W… 3.7. *801. Buy 3 items, get

    How to make a 7 up cake from scratch?

  • Mix together cake mix,eggs,7 Up,oil,pudding mix.
  • Pour batter in bundt pan.
  • Bake.
  • Allow the cake to cool down.
  • Drizzle glaze.
  • Serve and enjoy!
  • 7-Up cake? Bubbly history of the lemon-lime soda includes popular retro recipes

    1. Recently, while doing some grocery shopping, I was shocked to notice a display in the bakery area that had many commercially prepared cakes, one of which was advertised as ″7-Up Cake,″ and which even included the endorsement and logo of the legendary soda business directly on the brand label.
    2. Certainly, the recipe for 7-Up cake is not a brand-new invention.
    3. On the other hand, it is a nostalgic dish that I recall my mother cooking back in the 1970s when it was popularized as an amusement dessert provided by hostesses, such as my mother, at bunko club parties and church carry-ins, among other events.
    4. While the recipe has been around for a long time, it was first published in 1953 in a promotional recipe booklet by the 7-Up business, which also included the equally popular recipe for ″7-Up Salad,″ a green gelatin-based dish that I recall being given at holidays.
    5. The lemon and lime flavored soda classic will be celebrating its 90th birthday in 2019, which provides an excellent occasion to republish the simple recipe for homemade 7-Up Cake that was offered by the beverage corporation, which has a long and intriguing history.
    1. The soda beverage was previously known as Bib-Label Lithiated Lemon-Lime Soda, which didn’t exactly roll off the tongue for marketing purposes when it was first introduced in St.
    2. Louis in 1929 with a recipe developed by advertising salesperson Charles Leiper Grigg.
    3. As was the case with the majority of soda beverages in the early days, the drink was marketed and touted as having medical and health benefits.
    4. According to early ads, the original composition contained lithium citrate, which was a commonly prescribed ″mood stabilizer medication″ at the time of its introduction.

    7-Up Lithiated Lemon Soda became the brand name by the 1930s, and the name was further abbreviated to 7-Up Lithiated Lemon Soda in 1948, when the drug element was removed from the production process and the name brand was further cut to just 7-Up.Today, the 7-Up corporation accepts that the origin of their product’s name has always been shrouded in mystery, despite the fact that a variety of explanations have been proposed.Many individuals continue to hail 7-Up as a great medicine for nausea and upset stomach, lending validity to the notion that it is a safe and efficient therapy.

    The drink’s name stems from the fact that its recipe has a pH level ″greater than 7,″ despite the fact that its pH level is really closer to 4.Others make claims about the drink’s association with the name, citing factors such as the drink’s formula consisting of only seven key ingredients and its unique bottling size, which was 7-ounce green glass bottles for many years at a time when counterpart soft drinks were traditionally packaged in 6-ounce bottles.Despite the fact that it was originally advertised to adults as a beloved carbonated beverage that was popular as a punch and cocktail mixer, by the 1950s, the firm launched new efforts to target children and teenagers who were typically more interested in cola brands.The 7-Up Company collaborated with Walt Disney to develop a cartoon mascot rooster named Fresh-Up Freddie, who wore fashionable clothing of the day and drove a sports vehicle.Walt Disney even entered into a business deal with 7-Up to have the cartoon rooster serve as the commercial sponsor for ″Zorro,″ which was one of Disney’s most famous live-action television programs at the time, which premiered in 1957.The marketing effort was successful, and before long, a simple desk game called ″Heads Up 7-Up″ had kids in primary classes throughout the 1950s repeating the brand’s slogan.

    Specifically for the purpose of cooking and ingredient substitution, the 7-Up used in the recipe for 7-Up Cake may be used as a substitute for baking soda in the batter of this delicious pound cake, with extra 7-Up serving as a liquid and flavoring agent in the glaze components.The 7-Up company’s website includes a classic recipe for 7-Up cake, as well as suggestions for using the soda as a significant component in a range of other dishes, including cheesecake, simmering delicate pork chops, pancakes, guacamole, roast chicken, and a variety of cocktails, among others.Philip Potempa is the head of marketing for Theatre at the Center, and he has written three cookbooks in his career.Questions can be sent to From the Farm, P.O.Box 68, San Pierre, IN 46374, or through email.1.5 cups melted margarine or butter 2 tablespoons lemon juice or lemon extract 3 and a quarter cups powdered sugar 1.

    Preheat the oven to 325 degrees Fahrenheit for the cake.Use an electric hand mixer to whip the sugar and butter until they are smooth and creamy.Mix in the lemon extract until well combined.Mix in the eggs until well combined.Mix in the flour until well combined.3.

    Pour in the 7-Up and blend for 1 minute.Scrape the edges of the dish to remove any stuck-on food.Low pace for 1 minute is sufficient.

    4.Pour the batter into a 9-inch Bundt pan that has been lightly oiled.Bake for 1 hour, or up to 1 hour and 20 minutes, depending on your oven.5.

    While the cake is baking, prepare the glaze by combining the powdered sugar, vanilla, lemon juice, and 7-Up in a mixing bowl with an electric hand mixer.Beat until the mixture is smooth.6.Allow the cake to rest in the pan for approximately 10 minutes.

    • 7.
    • Invert the cake onto a plate or tray and carefully remove the pan.
    • Allow to cool before drizzling with the glaze.

    Recipes

    7UP Pound Cake

    Preparation time: 25 minutes 65 minutes in the oven plus cooling

    Makes

    There are 16 servings total. This 7UP pound cake recipe was given to me by my grandma. In addition to being tasty, this 7UP cake symbolizes family tradition, connection, and love, among other things. The following is an email from Marsha Davis of Desert Hot Springs, California.

    Ingredients

    • 1-1/2 cups melted butter
    • 3 cups sugar
    • 5 big eggs, room temperature
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour
    • 3/4 cup 7UP soda
    • 1-1/2 cups all-purpose flour
    • The glaze is made up of 1-1/2 cups confectioners’ sugar, 1 tablespoon lemon or lime juice, 1 to 2 teaspoons 7UP soda, and optionally 1/2 teaspoon grated lemon or lime zest.

    Directions

    1. Preheat the oven to 350 degrees. Prepare a 10-inch fluted or plain tube pan by greasing and flouring it
    2. in a large mixing basin, beat together the butter and sugar until light and fluffy, about 5-7 minutes. Pour in the eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. alternately adding the flour and 7UP, mixing well after each addition.
    3. Pour the batter into the pan that has been prepared. Bake for 65-75 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan 20 minutes before transferring to a wire rack to cool fully
    4. To make the glaze, combine confectioners’ sugar, lemon juice, and just enough 7UP to get the required consistency in a small mixing dish. Zest can be added if desired. Drizzle the glaze over the cake.

    7UP Pound Cake Tips

    What does 7UP do for a cake?

    Traditional leaveners such as baking soda and baking powder are replaced with 7UP. When the cake is carbonated, it enables it to rise and rise higher in the air. In the event that you have any leftover 7UP, try one of these other recipes that call for lemon-lime soda to use it up.

    Can I substitute Sprite (or any other soda) for 7UP?

    In this pound cake recipe, we recommend that you always use 7UP instead of Sprite because it has a higher amount of carbonation than Sprite. It will provide you with the greatest and most desirable outcomes.

    How do you keep this cake moist?

    1. The rich and savory texture of this 7UP cake makes it a show-stopper.
    2. A simple syrup is essential for keeping it extra moist.
    3. Simple syrup may be made by heating equal parts water and sugar until the sugar is completely dissolved in the water.
    4. After removing the cake from the pan, use a pastry brush to spread the syrup onto the still-warm cake.
    5. The syrup will be absorbed by the heated cake, which will keep it moist.

    Nutrition Facts

    1 slice has 457 calories, 19 grams of fat (11 grams of saturated fat), 104 milligrams of cholesterol, 177 milligrams of sodium, 69 grams of carbohydrates (50 grams of sugars, 1 gram of fiber), and 5 grams of protein.

    True Pound Cake

    1. What’s the difference between pound cake and True Pound Cake, and why should you care?
    2. Much like the fight over whose barbeque is the greatest here in North Carolina, there is a lot of dispute about which pound cake is the best.
    3. In recent years, we’ve lost sight of what True Pound Cake actually is, so let’s start at the beginning and work our way up.
    4. True Pound Cake is a recipe that has been in existence since the 1700s.
    5. It is given the name pound cake because of the way it is prepared: To begin with, one pound of each of the following ingredients was asked for in the recipe: flour, sugar, butter, eggs.
    1. Doubts regarding whether cornbread includes any flavoring, or if it contains any sugar, will arouse almost as much controversy as the topic of whether cornbread contains any sugar.
    2. Isn’t it possible to be happy with both?
    3. Brandy, wine, rose water, nutmeg, mace, shredded lemon peel, and/or cinnamon are all mentioned in early recipes such as The Virginia Housewife (1838) and Seventy Five Receipts (1832).
    4. Forget about the Indian Pound Cake recipe, which is also included in the Seventy Five Receipts guidebook and calls for the substitution of cornmeal and wheat flour for the traditional cake flour.

    So, which recipe genuinely makes the original, or true form, of this golden, delicious, and easy pound cake?Which recipe is the most authentic?Powdered sugar was used in the recipes in both of the cookbooks described above, which was a commonality between the two publications.

    Is that the same as what we can get now on the market?I really don’t know.Another recommendation from more current recipes is to use cake flour instead of plain flour in place of regular flour.As a result, I set out to create a recipe that included both powdered sugar and cake flour.And I’m going to show you how to manufacture your own cake flour right in your own kitchen!After deciding to follow recommendations such as baking the cake for two hours in a cold oven, I was determined to succeed.

    See also:  How To Elevate Box Cake?

    I’d want to bring out something to the skeptics who claim that flavorings aren’t allowed: our very own North Carolina State Fair.Each pound cake and True Pound Cake will be judged during the fair, and there will be competitive categories for both.″Liquid flavorings, such as vanilla and spices,″ can be added to their True Pound Cake category (butter, flour, sugar, eggs) in addition to the traditional ingredients.So let’s get this conversation started again.Are these ingredients truly in the form of a True Pound Cake, or is this just another ordinary cake in need of a new name?Meanwhile, I’ll spread another scoop of ice cream over a slightly toasted slice of this really wonderful pound cake, which I made myself and was quite delighted with.

    Are you ready to give it a shot?Approximately 1 Bundt cake or 3 loaves of True Pound Cake from this recipe.Unsalted butter, softened at room temperature (four sticks) 334 cups confectioners’ sugar 10 big eggs at room temperature are recommended.334 cups all-purpose flour (or equivalent) vanilla extract (about 2 teaspoons) There is no need to preheat the oven.Place the powdered sugar in a small mixing basin and set aside.In a large mixing bowl, beat the softened butter on high speed for about 5 minutes, or until it is light and fluffy in texture.

    Using a mixer on low speed, gradually add powdered sugar to butter, mixing constantly, until it is completely combined.Add the eggs, one at a time, beating briefly but thoroughly after each addition, until the mixture is smooth.Scrape the sides of the dish as often as necessary.

    Gradually include the flour, mixing just briefly but thoroughly after each addition, until the mixture is smooth and creamy.Add the vanilla and mix until it is barely blended.Scrape down the sides of the basin with a spatula and fold the mixture together a couple of times.Prepare the pan by greasing and flouring it thoroughly, making sure there are no lumps of flour in the corners.

    Pour the ingredients into the prepared pan in an equal layer.With a spoon, carefully level the surface of the cake.Spread batter up the edges and into the center cone of the pan, removing batter from the middle as you go.(Optional) Place the cake on the center rack of a preheated oven that is not yet hot.

    • Bake at 275 degrees for two hours, or until the potatoes are tender.
    • Insert a wooden toothpick into the center of the cake to check for doneness.
    • When the cake is removed from the pan with only a few moist crumbs attached, it is done.

    Remove the pan from the oven and set it aside to cool for 30 minutes on a wire rack.Carefully turn the pan over and lift the cake out.Allow the cake to cool fully before cutting into it.

    The History of 7UP and Charles Leiper Grigg

    Charles Leiper Grigg was born in 1868 in the Missouri town of Price’s Branch. Following graduation, Grigg proceeded to St. Louis, where he began working in advertising and sales, where he was first acquainted with the soda-making company.

    How Charles Leiper Grigg Developed 7UP

    1. By 1919, Grigg was working for Vess Jones’ manufacturing firm, which he had founded.
    2. There, Grigg created and sold his first soft drink, an orange-flavored beverage named Whistle, for a company owned by Vess Jones, which was also located in the area.
    3. Following a disagreement with management, Charles Leiper Grigg resigned from his position (and gave up Whistle) and began working for the Warner Jenkinson Company, which was producing flavoring ingredients for soft drinks at the time.
    4. Grigg then came up with the idea for his second soft drink, which he named Howdy.
    5. When he ultimately left Warner Jenkinson Co., he brought his favorite soft drink, Howdy, along with him as well.
    1. With the help of banker Edmund G.
    2. Ridgway, Grigg was able to establish the Howdy Company.
    3. Grigg had already created two orange-flavored soft drinks before to this.
    4. However, his soft drinks were unable to compete with Orange Crush, the undisputed monarch of all orange pop beverages.

    However, he was unable to compete as Orange Crush expanded to become the dominant player in the orange soda industry.Charles Leiper Grigg made the decision to concentrate on the tastes of lemon and lime.″Bib-Label Lithiated Lemon-Lime Sodas″ was the name of a new drink that he created in October 1929, according to his own account.

    As soon as the name was altered, it became 7Up Lithiated Lemon Soda, which was later renamed once again to simply 7Up in 1936.Grigg died in St.Louis, Missouri, in 1940, at the age of 71.He was survived by his wife, Lucy E.Alexander Grigg, who died the same year.

    Lithium in 7UP

    1. The original composition contained lithium citrate, which was at the time employed in a variety of patent medications with the purpose of elevating one’s spirits.
    2. A number of decades have passed since it was first used to treat manic-depression.
    3. In order to get this effect, it was fashionable to visit lithium-containing springs such as Lithia Springs in Georgia or Ashland, Oregon.
    4. One of the elements having an atomic number of seven is lithium, which has been cited as a possible explanation for the name 7UP, according to some.
    5. Grigg never gave an explanation for the name, although he did advertise 7UP as having a calming effect on the mind.
    1. This was a selling point for the film because it was released at the same time as the stock market fall of 1929 and the beginning of the Great Depression.
    2. Although the name changed, the connection to Lithia remained in the title until 1936.
    3. When the government outlawed the use of lithium citrate in soft drinks in 1948, the ingredient lithium citrate was removed from 7UP.
    4. Other problematic compounds were calcium disodium EDTA, which was removed in 2006, and potassium citrate, which was substituted for sodium citrate to reduce the sodium level, which was also removed in 2006.

    According to the company’s website, it does not include any fruit juice.

    7UP Goes on

    1. In 1969, Westinghouse acquired control of 7UP.
    2. Philip Morris purchased the company in 1978, resulting in the marriage of soft drinks and cigarettes.
    3. It was purchased by the financial company Hicks & Haas in 1986.
    4. In 1988, 7UP and Dr.
    5. Pepper joined to form Dr.
    1. Pepper 7UP.
    2. Cadbury Schweppes, a more plausible marriage of chocolate and soft drinks, purchased the firm in 1995, resulting in the formation of an united corporation.
    3. Dr.
    4. Pepper Snapple Group was formed in 2008 when that firm was split off.

    Today, I’m sharing a simple and delicious Sprite cake that you can pull together in a snap. I love a good cake, especially one that’s easy to make with few ingredients. This dessert is great for the beginning of fall and to celebrate birthdays, celebrations and even just because!

    • The end result of this recipe is a light and fluffy sponge cake that is bursting with lemon flavor and topped with a delicious sweet glaze. A spring or summer gathering might benefit from the moistness of the cake. You may finish it off with lemon slices and mint to make it seem even more impressive! That sounds delicious, doesn’t it? As a starting point, I’ve included some essential baking materials as well as some advice for getting the greatest results. Then continue reading for recipe information, commonly asked questions, and the recipe card, which may be found further down. Before you begin baking, take a moment to review these tips and tactics to ensure that you achieve the best results possible with your Sprite cake. Make certain that your eggs and butter are well combined. If this process does not come together properly, you may experience issues with your cake leavening. Depending on how you intend to serve these sprite cakes, you may want to use various baking pans or even a cupcake pan. Cupcakes are a terrific option for feeding a large group of people. Make a decision on what pan you want to use to construct your cake ahead of time and modify the cooking times appropriately. (See the directions below for further information.)
    • Due to the fact that every oven cooks a little bit differently, you’ll want to keep an eye on your sprite cake while it bakes. Check the doneness of your cakes by putting a toothpick into the center of each one. Using a toothpick, check to see whether your cake has finished baking. Return the cake to the oven for a couple more minutes if there is still some residue
    • leftovers may be kept in an airtight container for up to 5 days (though I doubt there will be any)

    The Best Sprite Cake Ever!

    Sprite Cake Ingredients

    1. 1 1/2 cups of melted butter 3 quarts of sugar lemon extract (one teaspoon) and vanilla extract (one teaspoon) 1 box of vanilla pudding mix (or similar).
    2. 5 quail eggs 3 cups cake flour (optional) 1 cup Sprite (or other carbonated beverage) (or other soda) Glaze 3 1/4 cups confectioners’ sugar 1 teaspoon pure vanilla extract (optional) 3 tablespoons freshly squeezed lemon juice 1/4 cup Sprite (cold or warm) (or other soda)

    Spite Cake Directions

    Sprite Cake

    1. Preheat the oven to 325 degrees.
    2. PREPARE your Bundt pan or a 9×13 baking pan by flouring and greasing it (or cupcake wells).
    3. Cream the butter and sugar together until light and fluffy in a large mixing bowl until the butter is well combined.
    4. Pour in the freshly squeezed lemon juice and vanilla essence and thoroughly combine.
    5. ADD in your eggs, one at a time, and continue to MIX until everything is fully combined.
    1. Toss in your flour, vanilla pudding mix, and Sprite one tablespoon at a time, alternating between ingredients, until everything is fully combined.
    2. COATING TIME: 1.5 hours or until a toothpick put into the center of the batter comes out clean (If you’re baking cupcakes, reduce the temperature to 350° and begin checking for doneness at 18 minutes.)

    Sprite Cake Glaze

    COMBINE the powdered sugar, vanilla, lemon juice, and Sprite in a medium sized mixing bowl and MIX until smooth. Allow your cake to cool for 10 minutes before adding your glaze.

    Sprite Cake

    Preparation time: 30 minutes Cooking time: 1 hour and 15 minutes 1 hour and 45 minutes in total Sprite cake that is simple to make and great to eat!

    Ingredients

    • Cake with Sprite and Glaze 1 1/2 cups butter
    • 3 cups sugar
    • 1 teaspoon lemon essence
    • 1 teaspoon vanilla extract
    • 1 box vanilla pudding mix
    • 1 teaspoon vanilla extract
    • 1 cup Sprite (or other soda)
    • 5 eggs
    • 3 cups cake flour
    • 1 cup glaze
    • 3 1/4 cups powdered sugar
    • 1 teaspoon vanilla essence
    • 3 tablespoons freshly squeezed lemon juice
    • 1/4 cup sprite (or other carbonated beverage)

    Instructions

    1. Preheat the oven to 325 degrees. PREPARE your Bundt pan or a 9×13 baking pan by flouring and greasing it (or cupcake wells). The butter and sugar should be light and creamy in a large mixing bowl
    2. ADD the fresh lemon juice and vanilla essence and MIX thoroughly until fully combined. ADD in your eggs, one at a time, and continue to MIX until everything is fully combined. Bake for 1.5 hours or until a toothpick inserted into the center of the cake comes out clean. POUR the batter into your baking pan and BAKE for another 1.5 hours or until a toothpick inserted into the center of the cake comes out clean. Adjust the oven temperature to 350°F and begin checking for doneness at 18 minutes if you are baking cupcakes.

    Sprite Cake Glaze

    1. A medium-sized mixing bowl is ideal for combining the powdered sugar, vanilla, lemon juice, and Sprite
    2. mix until smooth and creamy.
    3. Ten minutes after baking, allow your cake to cool completely before applying your glaze.

    Frequently Asked Questions about this Sprite Cake

    Does cake mix and soda work?

    Yes! You may make this recipe even easier to make by substituting a boxed cake mix for the other cake components listed above. In addition, the cake will turn out beautifully this way!

    Can I substitute Sprite for 7 Up?

    Yes! It is OK to use Sprite in instead of 7 Up. They have a flavor that is pretty similar. You may also experiment with various sodas; just be aware that the flavor profiles will be slightly different. You may also experiment with different taste combinations, such as chocolate cake with root beer or cream soda! There is no limit to what you can do!

    Are You Going to Try this Delicious Sprite Cake?

    1. Are you planning to include this delectable Sprite cake in your regular dessert rotation?
    2. I hope you like this recipe concept and will put it to the test with your loved ones.
    3. Because there are just a few ingredients and procedures, this is a simple dish that even young children can assist with.
    4. Getting your toddler engaged in the kitchen is easy if you follow this list of Kitchen Essentials for Cooking with Toddlers.
    5. Make sure to try out these Double Chocolate Chip and Cinnamon Almond Flour Cookies if you enjoyed this Sprite cake recipe.
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    2. Recipe for No Bake Peach Dessert is available here.
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    4. Enjoy this delicious Dutch Oven Chili that the whole family will enjoy!

    These chicken and dumplings in a Dutch oven are the greatest homemade meal you’ll ever taste!Using this method, you can dress up your popcorn and serve it as a pleasant treat for the kids.The following recipe for stuffed salmon will not be able to keep you away!

    When you’re in the need for a snack or need a sweet treat after dinner, these Air Fryer Biscuit Donuts are a quick and easy recipe to create that comes together in no time.Sprite cake that is both simple and tasty, and can be made in minutes!There’s nothing better than fried chicken, except for air fryer chicken legs, of course!This recipe for the most crispy and juicy air fryer chicken legs is a must-try.You won’t notice a difference in taste or texture.It includes a recipe for a low-sodium diet as well!

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    7UP Pound Cake

    A simple Southern treat, this 7UP Pound Cake recipe is excellent for any occasion. The moist, buttery pound cake is created from scratch with just a touch of lemon flavoring and is smooth and buttery. Enjoy the glazed cake on its own or with fresh fruit and a dab of whipped cream for a delicious dessert!

    How to Make 7UP Pound Cake | 1-Minute Video

    7UP Cake Recipe

    1. When throwing a party or attending a potluck, every home chef should have a tasty and simple go-to cake recipe that she can resort to time and time again.
    2. Traditionally made using 7UP, this Pound Cake has a crisp surface and a delicate, buttery crumb that is substantial (but not dry or crumbly)!
    3. The 7UP soda is the key component in this recipe!
    4. The flavor of 7-Up cake is similar to that of a typical lemon pound cake.
    5. After you’ve finished baking the delicious cake, drizzle it with a sweet-tart lemon glaze to really bring out the taste!
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    What does 7UP do for cake?

    This specific recipe calls for 7UP soda, which performs a number of distinct functions. It works as a leavening ingredient (instead of baking soda, for example) to aid in the rising of the cake, it imparts a subtle lemon-lime taste to the cake, and it serves as the liquid for mixing the cake batter.

    Pound Cakes Versus Regular Cakes

    1. Unlike classic American layer cakes or sheet cakes, pound cakes have a deep, rich texture and a crisp crust, which distinguishes them from their counterparts.
    2. Pound cakes are huge, heavy cakes that don’t rise as much as other types of cakes since they are made with simple components such as butter, flour, sugar, and eggs.
    3. Pound cakes are generally cooked in Bundt pans or tube pans, but they can also be made in loaf pans if you have them on hand.
    4. As a result, they are technically a sort of fast bread, since the word ″quick bread″ refers to any dough or batter that is leavened without the use of yeast.
    5. In this example, the carbonated 7-up soda is used to make the batter rise a little bit more than usual.
    1. In addition to a simple sprinkling of powdered sugar on top, some recipes incorporate a glaze as an additional finishing touch.

    The Secret to a Moist Pound Cake

    • Follow these simple instructions to make a delicious 7UP pound cake every time. Components at room temperature: Using room temperature ingredients makes it simpler to cream the butter, sugar, and eggs together. This guarantees that your cake has the most volume and lift possible.
    • Always use genuine butter (not margarine or other replacements) to ensure that the right fat level and texture are achieved.
    • Storing the pound cake at room temperature: If the pound cake is covered firmly, it will keep for 4-5 days at room temperature. It actually becomes better the longer it is left out! While refrigerating the cake will increase its shelf life, it is possible that the texture of the cake will be altered as a result of the refrigeration.

    Ingredients for 7 UP Cake

    • Simply said, here is a fast review of the simple materials that you’ll need for an easy 7up cake recipe that you can make from home (without shortening). In the printed recipe box at the foot of the post, you’ll find exact measurements as well as step-by-step directions for making the dish. To add taste to the butter, use salted butter. It is important to allow it to soften at room temperature before using it to ensure that it blends well with the sugar
    • Sugar is used to get the perfect level of sweetness.
    • Eggs: provide the framework for the cake.
    • All-purpose flour serves as the foundation for the cake batter.
    • Lemon zest is used to provide the typical lemon taste. Make sure you just scrape off the very outside layer of the lemon peel as you are doing this. Avoid eating the white pith beneath the skin because it has a harsh flavor.
    • 7UP soda is the secret ingredient that gives this case its light, delicate, and tasty texture and appearance.
    • For the glaze on top, combine powdered sugar and lemon juice.

    How to Make 7UP Pound Cake from Scratch

    No matter how little baking expertise you have, you can master this simple pound cake recipe!

    1. In the bowl of a stand mixer or the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Be patient and scrape the sides of the bowl occasionally
    2. this could take anywhere from 12 minutes to 20 minutes.
    3. Add the eggs one at a time, followed by the flour and lemon zest in a slow, steady stream.
    4. In a separate bowl, combine the 7-up soda and flour
    5. pour the batter into the prepared pan.

    What temp should you bake a pound cake?

    A toothpick put in the center of the cake should come out clean after about 70-80 minutes of baking at 325 degrees Fahrenheit (around 70-80 minutes). Once the cake has been allowed to cool fully on a wire rack, it may be transferred to a serving plate and drizzled with a delicious lemon glaze to finish it off!

    How to Make 7UP Pound Cake Glaze

    1. Some 7-Up cake recipes also incorporate the 7-Up soda in the glaze, which is a nice touch.
    2. My favorite lemon glaze is a simple blend of powdered sugar and lemon juice, which is what I use most often.
    3. You can start with 1 tablespoon of lemon juice and add more as needed to thin the glaze to your desired consistency.
    4. If you want to sprinkle the glaze over the cake, it should be thin enough but not too runny.
    5. More powdered sugar can be added to the glaze to make it thicker.
    1. It’s virtually impossible to make a mistake!

    What to Serve with 7 UP Cake

    This cake is incredibly excellent when served simple, so there’s really no need to do anything else to it other than enjoy it. If you want to make it more nicer, serve it with some fresh strawberries on the side and top it off with some whipped cream! A scoop of vanilla ice cream, on the other hand, can’t go wrong at any time.

    Storage

    • The 7UP cake will keep fresh for 4-5 days if kept covered at room temperature
    • it is not necessary to refrigerate it beyond that time. When storing your cake, wrap it carefully and place it in the refrigerator for up to 1 week or the freezer for up to 3 months to extend its shelf life.
    • Pound Cake Storage Instructions:
    • If you’re storing the cake in the refrigerator or on the counter, simply cover it snugly in plastic wrap. To store the cake in the freezer, I recommend wrapping it in plastic wrap first, then wrapping it again in aluminum foil to prevent freezer burn. It is ideal if the cake is made a day ahead of time. As it sits, the flavors meld and the cake becomes more moist and tender.

    Recipe Variations

    • Add vanilla and lemon extracts to the mixture for even more flavor. The lemon zest is optional if you use around 1 teaspoon or up to 2 teaspoons of lemon essence in place of the lemon zest. Warmth is provided by approximately 1 tablespoon of vanilla essence.
    • Following the advice of a Southern Living article, you should avoid substituting Sprite or any other lemon-lime soda for 7UP. This cake rises beautifully because the 7UP has a higher level of carbonation than the Sprite. Although some readers have successfully swapped different beverages, this is not always the case.
    • Is it possible to bake a Bundt cake in a standard pan? Yes. If you don’t have a Bundt pan or a tube pan, you can usually get away with using two loaf pans instead. The mixture should also be able to fill two 9-inch round cake pans or one 9-by-13-inch pan depending on the size of the pans. Having said that, I haven’t tested this specific recipe in anything other than a Bundt cake pan, so proceed at your own risk.

    Tips for the Best 7UP Pound Cake Recipe

    • The only thing you want to do when zesting lemons is scrape off the very outermost layer of peel. This is the location where all of the essential oils and flavorings are located. To avoid scraping out the white pith, which has a harsh flavor, do not use a sharp knife.
    • Make sure to coat your Bundt pan thoroughly with cooking spray or grease it with butter and sprinkle it with flour before baking the cake. In order to prevent the cake from sticking to the pan, spray the pan with cooking spray.
    • Make sure the flour is measured correctly.
    • Use a kitchen scale to weigh the flour, or scoop the flour into the cup and delicately level with the straight edge of a knife to make a flat surface.
    • Packing the measuring cup too tightly and adding excessive flour can result in a cake that is not moist enough.
    • In order for your components to combine easily, make sure that they are all at room temperature before starting.
    • 12-13 minutes later, the butter and sugar should be soft and fluffy. The addition of air to the mixture will aid in the rising of the cake during baking.
    • When finished baking, remove the cake from the pan and allow it to cool for 10-15 minutes before serving. Following then, condensation will begin to form, and the moisture will have a detrimental influence on the crust
    • and

    More Pound Cake Recipes to Try

    • The following pound cakes are available: Vanilla Pound Cake with Caramel Icing
    • Peach Pound Cake
    • Sour Cream Pound Cake
    • Chocolate Pound Cake

    7UP Pound Cake

    This old fashioned 7UP Pound Cake recipe is a simple Southern dessert that’s perfect for just about any occasion! Course Dessert Cuisine American, Southern Keyword 7 up cake recipe, 7UP Cake, 7UP Pound Cake, Lemon Pound Cake Prep Time 25 minutes Cook Time 1 hour 15 minutes Cooling Time 2 hours Total Time 3 hours 40 minutes Servings 16 slices Calories 408.6kcal

    CAKE:

    • Three-quarter pound (3 sticks) salted butter, at room temperature
    • three cups white sugar
    • five eggs, at room temperature
    • three cups (360 grams) all-purpose flour
    • 7UP soda
    • 2 tablespoons lemon zest (from roughly 2 lemons)
    • 2 teaspoons sugar

    GLAZE:

    • 2/3 cup powdered sugar
    • 1 tablespoon lemon juice (or more, if necessary)
    • 2/3 cup water
    • Preheat the oven to 325 degrees Fahrenheit. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2 to 3 minutes (about 12-13 minutes). Add the eggs one at a time, beating well after each addition. Add the flour and lemon zest one cup at a time, mixing just until everything is incorporated. 7-Up should be folded in.
    • Pour the batter into a Bundt cake pan that has been thoroughly oiled
    • Preheat the oven to 70-80 degrees (or until a toothpick inserted in the center comes out clean). Allow for 15-20 minutes of cooling time in the pan before transferring to a wire rack to cool fully
    • Once the cake has been allowed to cool completely, create the glaze by whisking together the powdered sugar and lemon juice until thick and creamy. Pour in additional lemon juice, 1 teaspoon at a time, stirring constantly, until the glaze is thin enough to spread over the cake. If the glaze is too thin, add a little amount of powdered sugar at a time until the glaze achieves the appropriate thickness. Pour the glaze over the cake.
    • The only thing you want to do when zesting lemons is scrape off the very outermost layer of peel. This is the location where all of the essential oils and flavorings are located. To avoid scraping out the white pith, which has a harsh flavor, do not use a sharp knife.
    • Make sure to coat your Bundt pan thoroughly with cooking spray or grease it with butter and sprinkle it with flour before baking the cake. In order to prevent the cake from sticking to the pan, spray the pan with cooking spray.
    • Make sure the flour is measured correctly.
    • Use a kitchen scale to weigh the flour, or scoop the flour into the cup and delicately level with the straight edge of a knife to make a flat surface.
    • Packing the measuring cup too tightly and adding excessive flour can result in a cake that is not moist enough.
    • In order for your components to combine easily, make sure that they are all at room temperature before starting.
    • 12-13 minutes later, the butter and sugar should be soft and fluffy. The addition of air to the mixture will aid in the rising of the cake during baking.
    • When finished baking, remove the cake from the pan and allow it to cool for 10-15 minutes before serving. Following then, condensation will begin to form, and the moisture will have a detrimental influence on the crust
    • and

    Calorie count per serving: 408.6kcal | carbohydrate count: 58.6g | protein count: 4.4g | fat count: 18.7g | saturated fat count: 11.4g | polyunsaturated fat count: 0.9g | monounsaturated fat count: 5.1g | cholesterol count: 104.5mg | sodium count: 145.8mg | potassium count: 56.8mg | fiber count: 0.8g | sugar count: 41.9g

    Crazy Ways to Use 7 Up In the Kitchen

    1. Lemon-lime soda is a flavoring agent that may be used in cooking.
    2. Everything from pound cakes and biscuits to pork chops and kimchi may benefit from the use of this spice.
    3. Don’t be fooled into believing that 7 Up is nothing more than a sugary, fizzy beverage that Mayor Bloomberg wishes he could have outlawed outright.
    4. Cakes and biscuits, pork chops, and kimchi are among foods that benefit from the use of baking soda as an ingredient.
    5. Since the 1950s, lemon-lime soda has been used in pound cakes and biscuits in place of baking soda, and it is still popular today.
    1. Housewives of the Mad Men era were well aware of a pleasant little secret: the carbonation in the drink helps baked products rise and develop a light and fluffy texture.
    2. Adding soda to certain meat marinades is also a good idea since the carbonation and citric acid aid to tenderize the meat while the extra sugar helps to encourage caramelization throughout the cooking process.
    3. In addition, 7 Up is a prominent element in Korean dishes such as white kimchi and short ribs, among others.
    4. Who knew that your favorite soft drink could be used in such a creative way in the kitchen?

    You’ll love these strange and beautiful recipes that use 7 Up, from vintage Jell-O salad to sophisticated Korean galbi, to try out.

    7-Up Cake

    1. Preheat the oven to 350 degrees.
    2. If you’d want to experiment with the art of cooking while using 7 Up, this is an excellent place to start.
    3. This cake is a favorite throughout most of the southern United States, because to its light, lemony flavor and ease of preparation.
    4. Feel free to get a little creative with the frosting flavors; the mild flavor of the cake pairs well with practically any combination of ingredients.

    Sparkling White Kimchi

    Recipe courtesy of David Chang at Food & Wine. Since the United States’ fascination with Korean cuisine shows no signs of abating, learning how to make this quirky kind of kimchi is certainly a smart idea. 7 Up adds a citrusy burst of fizz to this fresh, spicy mixture of cabbage, chilies, and scallion that is both refreshing and hot.

    Korean Short Ribs

    Recipe: Eating These Korean-style grilled short ribs are flavored with Asian pear, ginger, and soy sauce, and they are made even more soft by the addition of 7 Up. When it comes to pounding the shochu while you’re waiting for the short ribs to marinade, the choice is entirely yours.

    See also:  Why Is It Called Red Velvet Cake?

    Simple 7-Up Biscuits

    Passionate Penny Pincher’s Recipe for Success When the mood strikes you for biscuits, make this recipe, which includes 7 Up. These cupcakes are made even more light and moist by the addition of the lemon-lime beverage, which keeps them from being excessively sugary.

    7-Up Grilled Chicken

    Heather Appreciates Food (Recipe) This soy marinade, which contains 7 Up, comes together faster than you can say ″Bib-Label Lithiated Lemon Lime Soda″ (the soda’s original name), which is a feat in itself. Another advantage of this recipe is that you most likely already have all six ingredients on hand in your pantry or refrigerator.

    Easter 7-Up Salad

    Southern Idaho Living has a recipe for you. The basis of this jiggly, Easter egg-colored ″salad″ is made out of Jell-O, crushed pineapple, marshmallows, bananas, and 7 Up. This retro-chic dish will impress everyone at your next Mad Men party, thanks to its remarkable wobbliness, which will leave them speechless.

    Steamed Pandan Sponge Cake

    Recipe courtesy of ″Little Corner of Mine″ This recipe for fluffy steamed cakes contains pandan, a tropical plant, in the form of extract. The addition of 7 Up gives the cakes an extra-moist texture. It is possible to replace vanilla extract for pandan if you are unable to get it (try your local Asian grocery).

    7-Up Pork Chops

    The Kitchen Life of a Navy Wife: A Recipe for Success Aside from the pork, the two most important components in this dish are both from the 1950s: onion soup mix and 7-Up. However, because cooking with 7 Up is all about experimenting with retro tastes, why not apply the same philosophy to the preparation of pork chops?

    Baking with less sugar

    In order to avoid using any form of sugar in a cake, the only option is to utilize artificial sweeteners, which many people find to be unsettling. If you are willing to substitute alternative sweetening substances for table sugar, you may prepare a variety of cakes without using table sugar.

    Sugar alternatives

    • Make cakes out of ground almonds or grated veggies for a unique twist. The use of natural sugars, such as honey or maple syrup, enhances the complexity of the texture of the cake while also keeping it moist and enhancing the flavor with their natural sweetness. Despite the fact that they are still mostly composed of sugar, they do contain trace quantities of vitamins, trace minerals, and helpful enzymes. It is possible to achieve a thick, black cake by using natural sugars, but they also have an excellent flavor (unlike many alternatives to table sugar). Because honey and maple syrup contain around 20% water, you will need to reduce the amount of liquid used elsewhere in the cake mix (for example by using less egg white). Because honey is sweeter than table sugar, you may use 25–50 percent less than you would with regular sugar. It includes both fructose and glucose, however the proportions vary from variation to variety.. Maple syrup has a fructose-to-glucose ratio that is similar to that of table sugar, although it has a less sweet flavor. However, most goods marketed as maple syrup are really made from less expensive syrups and then flavored to look and taste like the real thing, so be cautious. It is difficult to get genuine maple syrup
    • icing is typically quite high in sugar, and the simplest approach to minimize sugar in cakes is to use less icing, buttercream, and fillings. These are frequently loaded with sugar and may easily increase the number of calories in a slice of cake
    • sweeteners that have been developed in research labs. Sucralose (found in Splenda), aspartame, and acesulfame K are the sweeteners that are most typically used in baking recipes (both used in Canderel). Compared to table sugar, they are 200–650 times sweeter. As a result, they are either extremely low in calories or completely devoid of calories, making them ideal for diabetics. They frequently have a bitter flavor, and they do not assist in browning the cake or incorporating much air into the batter. Other ingredients found in products designed specifically for baking, such as sweet extracts that are naturally derived but still highly processed, help to alleviate these problems and can be used as a direct substitute for table sugar. Sweet extracts that are naturally derived but still highly processed Cakes might become thick as a result of this. In comparison to regular sugar, stevia is 250-300 times sweeter and virtually completely calorie free. Because it has a licorice flavor, it is frequently combined with other sweets to create a delicious dessert. Rice malt syrup has a moderate flavor and contains no fructose. However, it has a significantly higher GI than table sugar, is less sweet (so you must use more of it), and is higher in calories than table sugar, among other characteristics. Though somewhat higher in calories than table sugar, agave nectar is about one and a half times sweeter and has a more refreshingly pleasant flavor than sugar. It comprises around 70% fructose and 30% glucose, which means it contains more fructose than table sugar but has a lower glycemic index (GI). Sugar alcohols do not cause intoxication when consumed. They may be found in a variety of fruits and vegetables, but are mostly manufactured in industrial settings. While they may be used as a direct substitute for table sugar in heavier baked goods, they must be blended with other ingredients to produce light baked goods. Xylitol is the most well-known sweetener, but it has a minty flavor that makes it inappropriate for use in baked goods. It’s a frequent component in chewing gum because it has anti-cavity properties that help prevent tooth decay. Mannitol and sorbitol are both sugar alcohols with comparable characteristics. Erythritol has a clean, sweet flavor. It is used in baking. It boasts 70% of the sweetness of table sugar, but just 5% of the calories, according to the manufacturer. Given that it is not absorbed into the circulation, it has no effect on blood glucose levels. When erythritol and stevia are combined, the result is Truvia. Pure erythritol may be purchased online and at select health food stores.

    Sock it to Me Cake

    1. One of my favorite bundt cake recipes, this easy Southern Sock it to me cake is prepared with a delicious and supple butter cake in the middle, a ribbon of pecan brown sugar cinnamon streusel filling in the middle, and a simple vanilla icing on top.
    2. In the unlikely event that you haven’t heard of a Sock it to Me Cake, you are definitely missing out!
    3. The heart of this soft, delicate cake is adorned with a ribbon of brown sugar, pecan, and cinnamon streusel, and the top is finished with a vanilla glaze.
    4. You might think of it as the greatest Southern butter cake with a surprise filling; it’s quite simple to prepare yet absolutely excellent.
    5. This taste profile is also found in my soft cinnamon rolls and simple sticky buns, so be sure to try them out!

    What You’ll Need for This Recipe

    You may use unsalted butter, but if you like salted butter, reduce the amount of salt you use by 1/2 teaspoon. Make sure to toast your pecans before eating them since it brings out the best taste.

    How to Make Sock it to Me Cake

    1. Bake for 325 degrees Fahrenheit and oil the interior of your bundt pan with baking spray or butter before flouring it.
    2. In a small mixing bowl, combine the chopped toasted pecans, cinnamon, and brown sugar; stir until well combined and put aside to cool.
    3. 2.
    4. In a large mixing bowl, sift together the flour, salt, and baking soda, then whisk together and put aside.
    5. 3.
    1. Using an electric mixer, cream the butter and sugar together on high speed for about 4 minutes, until light and fluffy.
    2. Make careful to scrape the bottom of the bowl halfway through, since you want a good uniform mixture.
    3. 4.
    4. Add the eggs one at a time while mixing on medium speed, scraping down the sides of the bowl, and mixing again.

    5.Add the flour mixture to the batter and mix on low speed until the flour is well integrated into the batter.6.

    Scrape the bottom of the basin and then add the sour cream and vanilla extracts.Mix on low speed until everything is just incorporated.7.Pour half of the batter into the bunt pan that has been prepared, then equally distribute the pecan filling over the surface.Smooth the top of the cake with the remaining batter.Preheat the oven to 325°F and bake for 65-70 minutes, or until a spear comes out clean.

    Allow for 5 minutes of resting time in the pan before inverting onto a wire rack to cool entirely.8.While the cake is cooling, prepare the vanilla frosting by combining powdered sugar, milk, and vanilla extract in a mixing dish.Using an electric mixer, whisk until smooth, adding extra milk as required to get the desired consistency, then spoon over the cooled cake.

    Pro Tips for this Recipe

    • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
    • It is important not to overmix the batter! Because mixing until just mixed will activate the gluten in the wheat, resulting in a thick and gummy cake, mixing until just incorporated is the key to making a light fluffy cake.
    • Other spices, like as nutmeg, allspice, or even cardamom, can be added to the filling to customize it.
    • To add texture and aesthetic appeal to the frosting, chopped candied or toasted walnuts can be placed on top of the icing.
    • When you are ready to serve this cake the next day, microwave it for 20 seconds to warm up the butter in the batter before serving. Because of this, it will have that fresh out of the oven suppleness and will taste even better.

    Frequently Asked Questions

    Why is it called Sock It To Me Cake?

    When I was a kid, I used to say, ″Sock it to me,″ which became a catchphrase thanks to the comedy show, Laugh In. It was first printed on the back of the Duncan-Hines Golden Cake mix box, and it is still available on the back of the box today. Its flavor is so strong that the name, while a little strange at first, is extremely apt for this cake.

    Can you make this with box cake mix?

    1. Yes!
    2. Many bundt cake recipes call for boxed butter or yellow cake mix to be used in the preparation of this cake.
    3. If you’re in a hurry or have a box of cake to use up, that’s absolutely something you should consider.
    4. The bundt cake is made using a box mix and 1 cup sour cream, 1/4 cup water, 4 eggs, and 1/4 cup granulated sugar.
    5. If you are using a box mix, you will just need to add 1 cup sour cream, 1/4 cup water, 4 eggs, and 1/4 cup granulated sugar.

    How many boxes of cake mix do I need?

    In order to fill a standard-sized bundt pan, you will need one box of boxed cake batter.

    What can I add to this cake?

    1. Try sprinkling around half a cup of chopped toasted walnuts on top of the cake; they will provide a wonderful depth of flavor and texture to the cake.
    2. You may also use maple syrup or even whiskey in place of part of the milk in the frosting to make a variation on the conventional vanilla flavoring.
    3. If you’ve tried this Southern Sock it to Me Cake recipe, please leave a review and let me know how you got on in the comments section below; I look forward to hearing from you!

    Sock it to Me Cake

    • A moist, soft golden butter cake with a pecan streusel ribbon in the centre and a simple vanilla frosting on top that is both delicious and easy. Course Desserts are served in this restaurant. Preparation time: 15 minutes
    • cooking time: 15 minutes 1 hour 5 minutes 1 hour 5 minutes Time allotted 1 hour and 20 minutes 1 hour and 20 minutes Servings There are a total of 18 parts. Calories A 12 cup Bundt pan
    • a mixer
    • and 418 calories

    For the Cake

    • 1 cup unsalted butter226g, room temperature
    • 2 14 cups granulated sugar425g
    • 3 cups all-purpose flour360g
    • 6 large eggs, room temperature
    • 2 teaspoons vanilla extract10mL
    • 1 teaspoon kosher salt
    • 12 teaspoon baking soda
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g
    • 1 cup sour cream 227g

    For the Filling

    • 1 cup toasted and chopped nuts
    • 13 cup packed brown sugar (66g)
    • 2 tsp cinnamon
    • 1 cup buttermilk

    For the Icing

    • The ingredients are as follows: 2 cups powdered sugar (240g sifted)
    • 3 tablespoons milk 45mL
    • 1 teaspoon vanilla extract 5mL.

    For the Filling

    Combine the chopped toasted pecans, brown sugar, and cinnamon in a medium-sized mixing basin. Set aside after thoroughly mixing.

    For the Cake

    • Preheat the oven to 325 degrees Fahrenheit and coat the inside of your bundt pan with baking spray or butter and flour, whichever you prefer. Sift flour, baking soda and salt in a large bowl then whisk together and set aside
    • On high speed, cream the butter and sugar for about 4 minutes, or until light and fluffy. Scrape the bowl down halfway through
    • \sAdd the eggs one at a time while mixing on medium. In a separate bowl, sift the flour mixture and whisk on low speed until just combined. Add the sour cream and vanilla and whisk on low speed just to combine the ingredients. Scrape down the bowl one final time and mix any stray parts in
    • \sAdd half of the batter to the bundt pan then sprinkle the pecan filling over the top and add the remaining batter. Smooth the top with a spatula then bake for about 70 minutes or until a skewer inserted in the middle comes out clean. Allow cake to stand in pan for 5 minutes then invert onto a wire rack and allow to cool fully

    For the Icing

    In a large mixing bowl, sift together the powdered sugar, milk, and vanilla extract, and whisk until smooth. If necessary, add a spoonful at a time of milk to thin out the consistency of the soup. Spread the frosting on top of the cake once it has been allowed to cool.

    • Make sure you measure your flour appropriately! Mistake number one: Using an excessive amount of flour in a baking recipe. Using a scale is the most accurate and convenient method of measuring flour. For those who don’t have a flour measuring cup, you may fluff your flour with a spoon and sprinkle it into your measuring cup, then level it with a knife.
    • It is important not to overmix the batter! Because mixing until just mixed will activate the gluten in the wheat, resulting in a thick and gummy cake, mixing until just incorporated is the key to making a light fluffy cake.
    • In addition to nutmeg, allspice, and cardamom, you may use other spices into your pie crust filling.
    • To add texture and aesthetic appeal to the frosting, chopp

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