Dried Fruit 7-Up Cake Recipe

The 7-up cake was really popular in the 1960′s and 1970′s but this one is not the original  7-up cake this one is made with real dried fruit and a delicious colorful lime glaze.

Ingredients:

1 (12 ounce can) 7-Up or lemon-lime carbonated soda (divided use)
1 cp mixed dried fruit (cranberries, strawberries, blueberries, cherries) or you can use your own choice of fruit
1-1/2 cps (3 sticks) butter or margarine, at room temperature
2 cps sugar
4 eggs
3 cps flour
2 tablespoons of lemon extract

Preparation:

Prepare your bunt cake or angel food cake pan with grease and flour. Preheat your oven to 325

In a measuring cup place in 3/4 cup of your 7-up then set aside.

Cut up your dried fruit if they are in large pieces and keep in mind that most stores has the dried fruit packages. Take the remaining soda and pour it over the dried fruit that you have cut up then let it set to get plump for a bout 30 minutes then drain fruit and pat dry with a paper towel.

Cream your butter or margarine and sugar until very smooth. Add your eggs one at a time beating well after each one is added.

Take your flour and pour into a bowl then add your fruit and toss till all fruit is coated well (The reason for this is that it will to help keep the fruit suspended in the cake rather than it all sinking to the bottom.) After you have sifted the flour from the dried fruit set aside. Now add your flour, lemon extract and the 3/4 of 7-up that you measured out earlier to the cream butter or margarine and sugar and mix well. Now fold the flour dried fruit and then pour  the cake mix into your prepared bunt cake or angel food cake pan.

Then let bake for one (1) hour or until the center of the cake tests done with a  tooth pick or a butter knife then let your cake cool to room temperature.

Glaze Ingredients:

1 cp confectionery sugar
1 teaspoon of lime juice
1 tsp grated lime zest
1 to 2 Tablespoon of heavy cream or milk

Preparation to make Glaze:

Combine your confectionery sugar, grated zest, lime juice(you can use lemon juice instead of lime juice or zest but lime works better with the 7-up and gives your cake more color to the finished cake.) then add just enough cream or milk to make a glaze that can be drizzled. Mix well until stiff enough for drizzling.

You can put this mix in a small sandwich bag and cut the end off so you can drizzle the glaze on to your cake.
(This is optional: If you would prefer this Sift confectionery sugar over the cake instead of the glaze.)

12 to 16 servings, depending on cut slice size

Prep Time: 45 minutes
Cook Time: 1 hours.
Kids really enjoy this desert. It can be fixed at any time but holidays are great for this as well

Sent in by Tasha Slone, Copyright 2009 https://ahippiesramblings.wordpress.com