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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!

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


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


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)!


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