Mother Natalia's 7UP Bundt Cake (Can Use Ginger Ale)
May 29, 2020
"This cake is dedicated to my lovely mother. Of all the desserts I've made in my life while my mother was still with us, this was the dessert she would always request and recommend for me to make. She requested it for every occasion. When I would make labor-intensive pastries and some not so labor-intensive such as cookies and-the-like for the Holidays and special occasions, she would comment that no matter how great a dessert I was making, the 7UP cake was in her opinion the best of all. I've been making this cake since I was about 12 or 13 (I use Ginger Ale more often than 7UP because I normally have it in my pantry). This recipe came as a small booklet along with the actual "Bundt®" trademark pan that my sister had picked up for my mother. I still use that same pan to this day when making this cake and many other bundt cakes. I think of my mother each time I make it."
- GLAZE (Optional. I have never used the glaze, as the cake is already sweet and I find that the glaze would be too much, but that's personal taste)
- Serving Size: 1 (408 g)
- Calories 1306.3
- Total Fat - 49.5 g
- Saturated Fat - 26.7 g
- Cholesterol - 656.5 mg
- Sodium - 522.4 mg
- Total Carbohydrate - 194.2 g
- Dietary Fiber - 1.5 g
- Sugars - 157.1 g
- Protein - 24.4 g
- Calcium - 106.2 mg
- Iron - 3.3 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
Preheat oven to 325°.
Using an electric stand mixer (or hand mixer), beat the sugar and butter until very creamy. NOTE: It must be super light and creamy for good end results. I let it whip and meanwhile I'll do laundry or dishes. I let it whip approximately from 20-30 minutes. Doing this makes the cake lighter and not weigh like a brick with heavy results.
Add in lemon and vanilla extracts and mix.
Add in eggs one-at-a-time and mix, keeping the creaminess.
Add in flour and mix until all is well incorporated.
Add the 7UP or Ginger Ale and mix for approximately 1 minute, making sure the soda is evenly distributed.
Scrape down the sides of the bowl.
Mix for 1 minute at low speed.
Pour batter into a well-buttered and floured Bundt pan. If your Bundt pan has lost its non-stick coating as mine has, it needs to be WELL buttered. I fill the grooves with butter, so as to prevent the cake from sticking when removed from the pan.
Bake for 1 hour, or up to 1 hour and 20 minutes or until the cake tester comes out clean.
While the cake bakes, make the glaze, if using. With an electric mixer, combine the powdered sugar, vanilla, lemon juice, and 7UP or Ginger Ale. Beat until smooth.
Let cake stand in the pan for about 10 minutes.
Turn cake over onto a plate or platter, remove pan.
Let cool, then drizzle with the glaze, if using.
Tips & Variations
- Bundt Pan