Cherry 7 Up Pound Cake Recipe
User Reviews
5.0
3 reviews
Excellent
Cherry 7 Up Pound Cake Recipe
Report
Cherry 7 Up Pound Cake is a classic, yet decadent treat. The crunchy crust with the sweet glaze makes this cake irresistible!
Share:
Ingredients
For the Cake:
- 1 ½ cups unsalted butter softened
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 3 cups cake flour
- ½ cup Cherry 7 Up
- ½ cup Maraschino cherries stems removed, patted dry
For the glaze:
- 2 cup powdered sugar divided
- 3 Tablespoons maraschino cherry juice
- 2 Tablespoons milk
Add to Shopping List
Instructions
- Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
- In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, but the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in Cherry 7Up and mix just until combined. Fold in maraschino cherries.
- Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze.
- For the glaze, divide the powdered sugar in half by adding 1 cup to two bowls. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth.
- Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze. ENJOY.
Equipments used:
Notes
- Once you’ve added in your flour do NOT overbeat. I mix JUST until the flour is incorporated, then I use a spatula and mix gently without the electric mixer.
- Bake at a lower temperature for longer. You’ve got to trust this, but it works and it’s amazing. And after one bite of this cake, you’ll say, “that’s the best and most perfect pound cake ever!”
- Save the juice in your jar of maraschino cherries! It not only gives the glaze the pretty pink color, but also the great flavor!
- To freeze this cake, wrap your cake slices in parchment paper, then in a ziploc freezer bag. Remove from freezer and place at room temperature to thaw. Freezing slices allows you to only pull out exactly what you need (or crave)!
Nutrition Information
Show Details
Calories
499kcal
(25%)
Carbohydrates
79g
(26%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
Cholesterol
104mg
(35%)
Sodium
184mg
(8%)
Fiber
1g
(4%)
Sugar
58g
(116%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 79g | 26% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 104mg | 35% |
| Sodium | 184mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 58g | 116% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
