The Supermom Chef

I grew up in a household that ate mainly healthy foods, so a cake in the kitchen was a very rare occassion. Luckily for we three kids, my mom was a pro at making this yummy cake! This cake brings back so many good memories because I remember my mom making it often, especially for the cake walks at church. And why not? It’s an absolutely delicious cake that never fails! I have a bad track record of baking bundt-type cakes that seem to stick, but this one has never let me down. As a matter of fact, I made this cake yesterday for the church bake sale to be held tomorrow at the Canton Flea Market. The kids were begging so bad for a slice that I promised them I’d bake them one today. Who am I to refuse sweets when I could live off of cake alone? If you don’t have any 7-Up lying around, feel free to use Sprite instead…that’s what we did here. I baked it just today and I’m eating some as I write this and maybe, just maybe, I might go back for another piece.  I have been known to do that on occassion. Oh who am I kidding? I do it every time!

Mom’s 7-Up Pound Cake

2 sticks butter, softened

1/2 cup shortening

3 cups sugar

7 oz. 7-up

5 eggs

1 teaspoon lemon extract

3 cups flour

Cream butter, shortening, and sugar. Add eggs, one at a time, beating after each. Add lemon extract. Add flour and 7-up, alternately. Bake in a greased and floured Bundt pan at 300 degrees for 1 1/2 hours (my cake was done at one hour and twenty minutes). Let cool about 20 minutes in the pan before turning out onto a cooling rack.