| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
|
10 |
servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Shortening |
| 2 |
c |
Sugar |
| 5 |
|
Eggs |
| 3 |
c |
Flour; sifted |
| 1 |
c |
7-Up® |
| 1 |
ts |
Lemon Extract |
| 1 |
ds |
Powdered Sugar |
INSTRUCTIONS
From Debbie Dalin, former 7UP employee in St. Louis
Recipe By : 7UP Company
Preheat oven to 325°. Grease and flour 10" bundt pan. In a large
mixing bowl cream butter and shortening. Gradually add sugar; cream
until very light and fluffy. Add eggs, one at a time; beat until
mlixture is very light and creamy. Alternately beat in flour, in
fourths, and combined 7UP and flavorings, in thirds, just until
mixture is smooth. Pour batter into pan.
Bake for 1 hour and 10 minuts. Turn off heat. Let cake remain in oven
15 minutes. Remove to wire rack. Cool completely before removing from
pan. Dust with powdered sugar.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Aug 30, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”