A blast-from-the-past bundt cake, adapted from Cooking with Love and Butter (Home Interiors and Gifts, Inc.). Easy to whip up and doesn’t even require preheating the oven!
3 cups sugar
3 sticks butter
1 teaspoon lemon extract (we substituted orange)
1 teaspoon coconut rum (or coconut flavoring)
1 teaspoon vanilla extract
½ teaspoon salt
3 cups flour
7 ounces 7Up
Cream butter and sugar in a large mixing bowl until light and fluffy. Add in eggs, one at a time, incorporating well after each addition. Mix in flavorings and salt. Mix in flour, a bit at a time, blending until just incorporated. Stir in soda. Pour into a greased and floured tube pan or bundt pan. Bake at 325 degrees for 1 ½ hours, or until done, starting in cold oven. Cool on wire rack before removing from pan.
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