| 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,
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