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

5 eggs

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.