I've renamed this cake - because I can. :) It was originally 7-Up Pound Cake, but I made it with Ginger Ale, and I think just about any carbonated beverage would work, so why feel limited by a title? That's my theory at any rate, and I'm stuck with it.
If you would like to be like me, you can cream the butter and sugar the required 15 minutes by hand. However, in this instance, I'm not even sure I would like to be me and would encourage you to use a mixer, hand or stand, if one is available to you. If not, I've given you options.
Pop Pound Cake
3 cubes real butter (1 1/2 cups)
5 eggs
2 Tablespoons vanilla
3 cups sugar
3 cups flour
¾ cup Ginger Ale, Sprite or 7-Up
Cream butter and sugar for 15 minutes; add eggs, one at a time. Blend in vanilla. Add flour slowly while continuing to mix. Fold in pop. Bake at 325° for 1-1 ½ hours in a greased and floured bundt pan. Two loaf pans may also be used instead of a bundt pan.
Edited from a cookbook in my grandmother's private collection. (He! Aren't most cookbooks in "private collections"?)
This is T.W. - over and out.
3 comments:
Huh, sounds good. Did you put anything on top of it? Or was it good plain?
Well, I made it at my grandmother’s house, toted it in home in my suitcase hoping it wouldn't be crumbs by the time we got home, and served it plain - with tea. You could definitely dress it up with something on top, but it's yummy just as it is.
Nannie used to make a pound cake with poppy seeds in it that was really good. I'm not sure, but this might be the same recipe and she just added the poppy seeds. I might have to try it sometime and see.
I have this thought that the pop gives the cake a little extra bounce so it isn't quite as dense as a regular pound cake. :)
Impressive that it survived the traveling! :)
Ok, that makes sense. If it's not as dense as regular pound cake, then with hot tea, I am sure it was delish! I'm printing off the recipe right now to make it sometime! :)
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