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Raspberry Pound Cake Recipe

("7 UP Cake") The Best Pound Cake Recipe


This Fabulous Raspberry Pound Cake Recipe has incredible results!

I received this recipe from my daughter-in-law's Mother, who, by the way, is an amazing baker!

She bakes "professionally" for weddings, anniversaries, and other special occasions, so you know you are using a "successful" recipe when making this pound cake!

You can top this pound cake with fresh red raspberries, or you can choose from a variety of raspberry sauce recipes here.

Then, add a dollop of whip cream to make a gourmet raspberry cake!







I use ANY fresh fruit as a topping for this pound cake!

Keep this recipe on hand, you will want to make it over and over again!


Best Pound Cake Recipe with RaspberriesPound Cake Topped with Fresh Raspberries and Cream

Ingredients

1 cup butter, softened
1/2 cup shortening
5 large eggs
2 cups granulated sugar
3 cups all-purpose flour
1 cup "7 Up" or "Ginger ale" (soda pop)
1 tsp. *lemon flavouring

Optional - in place of the lemon flavouring:

1/2 tsp. vanilla flavouring
1/2 tsp. almond flavouring


Directions

In a bowl, beat together the butter, shortening and sugar, until well mixed, (approx. 4 - 5 minutes).

Add the eggs, one at a time, beating well after each egg is added.

Stir in the flavouring. 







Stir in the flour and soda pop alternately until the dough is well-mixed.

Pour the mixture into one long loaf pan and one mini loaf pan (or three mini loaf pans).

Bake at 350° F for 50 - 55 minutes.

After one hour has passed, turn the oven "off", and leave the cakes in the oven for another 10 -15 minutes to ensure thorough baking of the cakes!

Top with fresh red raspberries, or a raspberry sauce of your choice, and a dollop of whip cream (optional)!

YuMmY!






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