| 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.
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