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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
3 cups granulated white sugar
1 1/2 teaspoons freshly grated lime zest
5 large eggs
3/4 cup Cherry 7-Up (*see tips below)
2 cups pitted and quartered fresh sweet cherries
Glaze:
1 1/4 cups powdered sugar, sifted
2 Tablespoons Cherry 7-Up
1 1/2 teaspoons freshly grated lime zest
Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt cake or tube pan.
In a medium bowl, whisk together flour and salt
In a large bowl, use an electric mixer to cream together butter and sugar. Add lime zest. Beat in eggs one at a time, until each is well incorporated. Mix in 1/3 of the flour mixture at a time, alternating with the 7-Up. Stir in cherries.
Scoop batter into the prepared pan. Tap the pan on the counter several times to rid the batter of any air bubbles. Bake 1 hour and 15 minutes, or until sharp, thin knife inserted into the center of the cake comes out clean. Place the pan on a wire rack and let cool for 20 minutes, then place a serving plate over the top and gently flip over. Give the bottom of the pan a few taps if you need to loosen the cake from the pan. Let cake cool completely on the serving platter before topping with the glaze.
Prepare glaze: in a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.
Tips: If you only have regular 7-Up, Sprite, or even generic lemon-lime soda on hand, go ahead and use that- but add in a splash of maraschino cherry juice to make it a cherry flavored soda- and make sure it still comes out to 3/4 cup. For the glaze, use 1 1/2 Tablespoons of soda + 1/2 Tablespoon juice.
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CHERRY-LIMEADE POUND CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
3 cups granulated white sugar
1 1/2 teaspoons freshly grated lime zest
5 large eggs
3/4 cup Cherry 7-Up (*see tips below)
2 cups pitted and quartered fresh sweet cherries
Glaze:
1 1/4 cups powdered sugar, sifted
2 Tablespoons Cherry 7-Up
1 1/2 teaspoons freshly grated lime zest
Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt cake or tube pan.
In a medium bowl, whisk together flour and salt
In a large bowl, use an electric mixer to cream together butter and sugar. Add lime zest. Beat in eggs one at a time, until each is well incorporated. Mix in 1/3 of the flour mixture at a time, alternating with the 7-Up. Stir in cherries.
Scoop batter into the prepared pan. Tap the pan on the counter several times to rid the batter of any air bubbles. Bake 1 hour and 15 minutes, or until sharp, thin knife inserted into the center of the cake comes out clean. Place the pan on a wire rack and let cool for 20 minutes, then place a serving plate over the top and gently flip over. Give the bottom of the pan a few taps if you need to loosen the cake from the pan. Let cake cool completely on the serving platter before topping with the glaze.
Prepare glaze: in a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.
Tips: If you only have regular 7-Up, Sprite, or even generic lemon-lime soda on hand, go ahead and use that- but add in a splash of maraschino cherry juice to make it a cherry flavored soda- and make sure it still comes out to 3/4 cup. For the glaze, use 1 1/2 Tablespoons of soda + 1/2 Tablespoon juice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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