Does anyone have the recipe for the 7 Upper Cake?

Question

The ingredients are CREAM CHEESE, sugar, eggs, margarine, flour, lemon-lime soda, and flavorings. Cream cheese is a must!

Answer 1

Here is a link to a web site. I can't highlite and cut and paste. Computer is acting up. Sorry.
http://www.culinarybook.com/dessertssweets-recipes/cakes-recipes/7upcake-recipe.html

Answer 2

Ingredients
3 cups (700 ml) cake flour (preferably Swan Cake Flour)
3 cups (700 ml) sugar
1 lb (.5 kg). butter, room temperature
6 large eggs, room temperature
1 tsp (5 ml) lemon extract
1 tsp (5 ml) vanilla extract
1 cup (225 ml) 7-UP (can substitute with Sprite)
Preparation
Preheat oven to 350 degrees (175 C.).
Mix cake flour, sugar, and extracts with a spoon.
Add in room temperature butter 1 stick at a time and gradually add 7-UP to mixture.
Mix all ingrediants together on medium speed.
Grease bundt pan with butter and flour (shake off excess flour).
Pour cake batter into prepared bundt pan.
Bake for 40 minutes or until center is done.

Answer 3

Sorry couldn't find the one you wanted..but here's one I love to bake!


7-Up Cake Recipes

Ingredients:
1 1/2 cup Butter, softened
3 cups Sugar
5 Eggs
3 cups Flour
2 teaspoons Lemon extract
3/4 cup 7UP
Confectioner's sugar


Directions:

Cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Add flour, lemon extract, and 7UP; mix well.

Pour into greased angel food (or bundt) pan. Bake 325F for 1 hour and 15 minutes or until done. Let stand for at least 10 minutes before removing from cake pan. Sprinkle with confectioner's sugar.

This recipe for 7 Up Cake serves/makes 12

Answer 4

1/2 pound (2 sticks) unsalted butter, room temperature
1 small package - 4 ounces cream cheese
1 1/3 cups sugar
3 large eggs plus 3 large egg yolks, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons 7-up
1/2 teaspoon salt
1 1/2 cups cake flour

Put an oven rack at the upper middle level and preheat the oven to 325 degrees. Grease a 9-by 5-inch-by-3 1/2-inch loaf pan (7 1/2-cup capacity) and line bottom and sides with parchment paper by placing two pieces of paper, one lengthwise and one crosswise, into pan.

Beat butter and cream cheese in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in the sugar. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides and bottom of bowl.

Mix eggs, yolks, vanilla and 7-up in a 2-cup measure with a pour spout.

With mixer set at medium-high speed, add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.

Remove bowl from mixer stand. Turn 1/2 cup flour into sieve and sprinkle it over batter. Fold gently with rubber spatula, scraping up from bottom of bowl, until flour is incorporated. Repeat twice more, adding flour in 1/2 cup increments.

Scrape batter into prepared pan, smoothing top with a spatula. Bake until toothpick inserted into crack running along top comes out clean, 70 to 80 minutes. Let cake rest in pan for 5 minutes, then invert onto wire cooling rack.

Place second wire rack on cake bottom, then turn cake top side up. Cool to room temperature, remove and discard parchment, wrap cake in plastic, then in foil. Store cake at room temperature. Serves 8 to 10.

Answer 5

try the website cooks.com they have all kinds of recipes there. good luck and god bless and happy thanksgiving.