I saw the recipe for a 7up cake a number of times while browsing recipes over the net. The recipe always intrigued me, as the liquid content in it was 7up. 7up has a very distinct tangy taste. It also is very bubbly, and I was kind of fascinated by the use of 7up in a cake recipe.
On researching about this recipe, I found that there is not one but three different recipes that can be made with 7up. One is something like a pound cake. One uses instant pudding, and one uses coconut. I used the one that used a basic pound cake recipe.
The result was surprising. The cake was moist, slightly tangy, lemon flavored, not overly sweet. This is something I would definitely love to make (if only my family would buy me a small bottle of 7-up instead of the 1 litre one, that sits in the refrigerator and loses its tang in a couple of days). Do men in your family do that too, buy large amounts when a smaller quantity can suffice? This is a big problem in mine. I always get double the amount of any product I ask for :S.
Back to the cake, I even thought of the variations. What about a fanta cake or even a pakola one? But frankly speaking, the mere thought was revolting :O. So I am sticking to 7up for this recipe.
The glaze I used for this cake comes from The Guide to Cake Decoration
by Lucienne Newman which is an amazing basic cake decoration book.
3/4 cup butter
1 1/2 cup sugar
2 1/2 eggs ( I beat one egg and use half of it, you can try using one yolk)
1 1/2 sifted cup flour
1 tsp lemon juice ( I didn't use it)
1 tsp vanilla essence
1/2 cup of 7up
1 tbsp boiling water
5 rounded tbsp finely seived icing sugar
pinch vanilla powder
Preheat the oven at 180 c/ 350F.
In a bowl, beat butter and sugar until light and creamy. Add eggs one at a time and beat again.Fold in flour with a light hand, taking care not to lose all the incorporated air. Add lemon juice, vanilla and 7up and fold them in too.
Bake for 1 hr 30 min. Cool to room temperature. When the cake is cold enough make the glaze.
For the glaze:
Mix the water and sugar in a bowl. The consistency would be thick but beatable. Stand the bowl in a saucepan containing 1 inch of hot water and stir continuously for a couple of minutes. The icing will become thinner with heat. More sugar should be added to maintain a coating consistency (it means that glaze should coat and slowly drop of the back of the spoon). Make sure not to overheat the glaze as it can become dry and crusty. The heat can be tested by removing the bowl from water and touching the base, which should never be too hot to handle. As soon as the desired consistency is reached, pour glaze over cake and spread quickly before glaze sets.
(Pssssst, the cake tastes better the next day)