all purpose flour
7 oz. bottle 7up
1PREHEAT OVEN TO 325* INGREDIENTS SHOULD BE AT ROOM TEMP.
2CREAM BUTTER AND SHORTENING WITH SUGAR. ADD EGGS ONE AT A TIME.BEATING WELL AFTER EACH, ADD FLOUR,ALTERNATING WITH 7 UP AND FLAVORING.
3BAKE IN A GREASED TUBE PAN 1 HOUR AT 325*
4WHEN COOLED TURN OUT OF PAN AND SPRINKLED WITH SIFTED POWDERED SUGAR.THIS IS A VERY MOIST POUND CAKE AND FREEZES WELL.
Laura Elbakkal elbakkal - Jun 28, 2010
This looks so perfect. I dont know what you do for a living, but if you're not a pasty chef, you might consider it!!
FANNIE MCCOY ZAYDEN2 - Jun 29, 2010
im not a chef that gets paid,although my family loves my cooking and now that im not working anymore ,i have more time to cook and share my favorites. enjoy
Jan Mullikin jmulliki - Jul 3, 2010
Thanks, Fannie! I'm making this for our church picnic tomorrow!
Harriet Clark hnanzetta - Jul 28, 2010
Our wonderful NC humorist, Jeanne Robertson, says this is the only thing she knows how to cook. She makes several of these pound cakes and keeps them in her freezer to take to friends who have lost loved ones. Check her out on Youtube. She's hilarious! I'll have to try this myself. It looks yummy....and easy...my favorite combination! :-)
Marlarrie Smalls MRSPOTS - Sep 8, 2010
Beautiful cake! Haven't made one of these in years. I just make vanilla pound cakes mostly.