Monday, July 24, 2006

Cookbook Junkie Confessions #2- 7-Up Cake

Cookbook Junkie Confessions #2: Patty Pinner's Sweets: A Collection of Soul Food Desserts and Memories

Actually, I look at this one often and would like to use it, but never really am all that into baking. I love this cookbook for its photographs- old family photos from Ms. Pinner. She shares short stories about her family and growing up in the 60's. Some of her family members include Cud, Aint Jessie Mae, Uncle Sam, Cud'n Bernice and My My. Makes my family's names seem so boring.

The book is a real treasure chest full of secret family recipes, and today I wanted to try one I hadn't before: Aint Marjell's 7-Up Cake. Some of the others I wish I'd try: White Potato Candy, Luscious Lemon Ice Cream, Big Mama's Nana Puddin'... the list goes on and on. I have made My My's Strawberry Layer Cake.... so delicious. If you click above on the book link, the recipe is available there.

I have a really cool old Kaiser (German) Bundt cake pan that I used. I'd never used it and since I'd heard others complain about it being a pain to grease the pans, I was a little nervous that the cake would stick to the edges. Thankfully, it came out of the pan just fine.


Aint Marjell's 7-Up Cake

1 and 1/2 cups unsalted butter, softened
3 cups sugar
5 eggs
3 cups all-purpose flour
1 tsp lemon extract
1 tsp vanilla extract
3/4 cup 7-Up
confectioners' sugar, for dusting

1. Preheat oven to 325.

2. Grease and lightly flour a 10-in tube pan or Bundt pan.

3. In a large bowl, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the flour and lemon and vanilla extracts. Gently fold in the 7-Up 1/4 cup at a time. Pour the batter into the prepared pan. Bake for 1 and 1/4 to 1 and 1/2 hours, or until a toothpick inserted in the middle of the cake comes out clean.

4. Transfer the cake from the oven to a wire rack. Let cool in the pan for 15 minutes. Unmold the cake onto the wire rack to cool completely. Transfer to serving platter and dust with confectioners' sugar.

It was much like a very rich pound cake with a hint of lemon. We had some orange-vanilla ice cream with it! Very easy to make, very rich but good for a summer cake. Would highly recommend this recipe and the cookbook!


Anonymous said...

Oma would be so proud. Not only that you successfully baked it, but that you gave a shout out to the old country. I must say, you are quite the domesticated diva this summer.

Anonymous said...

Coleen,Where did you and your blog run off to? When are going to make more of them delicious recipes?
love, husband