Family Around the Table

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7-Up Pound Cake

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7-Up Pound Cake is everything you love in a pound cake.

My husband has a huge sweet tooth. In fact, I might go so far as to say all of his teeth are of the sweet variety. I have been wanting to make this 7-Up Pound Cake, from Taste of Home, for quite some time. It’s been in my “to try” file for a couple of years.  I made it and had it waiting for him on his recent return from a business trip. Because I like to surprise him like that! We all thoroughly enjoyed this cake and the recipe now has a permanent home in my recipe box.

 

7-Up pound cake will delight your family and guests. Plus it's so simple to make.

Truth be told, it wasn’t just for my husband. Exams were coming up for my kids and they get worked up about them so I wanted to make them something special too. This is a classic pound cake. Buttery and dense but also moist. It’s tasty by itself but you could certainly serve it with mixed berries and a bit of whipped cream if you’re looking to dress it up.

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7-Up Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 16 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 3/4 cup 7-Up soda
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 to 2 tablespoons 7-Up soda
  • 1/2 teaspoon grated lemon or lime peel, optional

Instructions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7-Up, beating well after each addition.
  3. Transfer batter to prepared pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
  4. For glaze, in a small bowl, mix confectioners' sugar and enough 7-Up to reach desired consistency. If desired, stir in lemon peel. Drizzle over cake.
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I made the cake according to the directions at Taste of Home but for the glaze I only used 7-Up, confectioners’ sugar and the lime zest and it was fine.

If you enjoy my Taste of Home Tuesday posts, I’d love to hear from you! Here are some previous TOH Tuesday posts. I’ve made this almond pecan granola a few times now. These creamy cantaloupe pops will cool you off on a hot summer day. These patriotic cupcakes are perfect for Independence Day. Cake mix bars are an easy option for any potluck party this summer.

Visit other Taste of Home Tuesday recipes from my fellow Volunteer Field Editors Jolene’s Recipe Journal and The Lively Cook. Jolene made inside out veggie dip and you can find Angela’s recipe, carrot snack cake, on her Facebook page, The Lively Cook.

7-Up pound cake travels well, making it perfect for a potluck party.

Chocolate Cake with Key Lime Cream Cheese Filling

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I received this Fillables to review. All opinions are my own. This post contains affiliate links which means I would get a small commission if you purchase through the link.

Chocolate cake with Key lime cream cheese fillingWhen I received this interesting Fillables pan to try and review I was intrigued. The pictures on the box look so pretty and the possibilities are infinite! I really had trouble deciding what to make. Rummaging through my pantry and freezer, plus looking for inspiration on-line I decided to recreate one of my favorite flavor combinations chocolate and Key lime. When I told a friend about the flavors she was skeptical and asked if I’d ever had it. I have because Godiva makes a dark chocolate Key lime truffle, that if you’ve never had it, will rock your world! Of course, you have to like Key lime.

I had 2 cake mixes and frozen real Key lime juice on hand so I thought I’d give it a try. I set off to find a filling recipe and wound up at the Taste of Home website. The original recipe was for Key lime mousse cups but I decided to use it as the filling. Well, it was a complete success. I took it to a meeting at school and there was not a morsel left. Many of my “taste testers” commented that the filling wasn’t too sweet, which they liked. So, with it also being Taste of Home Tuesday, be sure to check out the other links below to more great recipes.

There really isn’t anything I don’t like about this Fillables pan. It’s easy to store, easy to use, makes an impressive cake and has limitless favor combination possibilities. Plus, if you cut it between the dips in the pan, you get a good size portion with the filling in the middle. Some ideas are yellow cake with chocolate frosting, chocolate cake with buttercream, any flavor with fruit or any type of candy such as chocolate chips, M&M’s or even, jelly beans as a fun surprise for Easter. There are a variety of shapes available including cupcake cones, 9 x 13 inch rectangle pans, 10-inch round and a few others. Fun for a graduation, special occasions, birthdays, family, friends or church pot luck parties.

 

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Chocolate Cake with Key Lime Cream Cheese Filling

Yield: 10 servings

Chocolate Cake with Key Lime Cream Cheese Filling

Ingredients

  • 1 Devil's Food Chocolate Cake Mix (I used Duncan Hines) plus ingredients to prepare mix
  • 4 ounces cream cheese, softened
  • 2/3 cup sweetened condensed milk
  • 1/4 cup Key lime juice
  • 1/2 cup heavy whipping cream, whipped
  • Confectioners' Sugar for dusting

Instructions

  1. Prepare cake mix as directed on box. Prepare Fillables pan by spraying a light coat of baking spray. Pour batter into Fillables pan, filling about 2/3 to 3/4 full. Tap pan on counter to release air bubbles.
  2. Bake according to cake package directions according to pan size. My pan was a 9" pan so I followed the instruction for baking a 9" pan. Cool in pan on wire rack for 10 minutes. Remove from pan to cooling rack to cool completely.
  3. Place bottom on Fillables cake on serving plate, well side up. Fill wells with Key lime cream cheese filling. Spread remaining filling around cake as if you are icing it. Place top layer and sprinkle with confectioners' sugar.
  4. While cake bakes prepare Key lime cream cheese filling. Refrigerate for a minimum of 30 minutes.
  5. To make Key Lime cream cheese filling:
  6. In a large bowl, beat the cream cheese, milk and juice until smooth; fold in whipped cream.
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Recipe adapted from Taste of Home

 

Double Chocolate Blondies

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Double Chocolate Blondies
Double Chocolate Blondies

It’s the end of the school year and I wanted to make a tray of goodies for the ladies in the front office at our elementary school. I’ve had this recipe in my “to try” file for more years than I care to mention. I figured this goodie tray was the perfect opportunity to finally try it. I’m making them again this weekend for a Memorial Day potluck party in our neighborhood. They take no time at all to make and I know the kids will love them.

While these have more of a brownie texture, the are like a chocolate chip muffin cookie. You can use any type of chocolate chip you like in this recipe. I only had half a cup of semi-sweet chips so I used half a cup of milk chocolate chips. Any combination would be nice or use one type of chip. Butterscotch chips would be a nice change. Since the recipe only makes twelve you could double it for a larger group and make different variations. If you like nuts, add 3/4 cup of either walnuts or pecans.

Double chocolate blondes are a fun treat. Great to use as a base for a sundae too!

Another serving idea would be a dollop of vanilla ice cream topped with chocolate syrup (or fudge), nuts, and sprinkles. A mini cookie sundae.

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Double Chocolate Blondies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes 12

Double Chocolate Blondies

Ingredients

  • 1 cup all-purpouse flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 /2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 3/4 cup chopped nuts (walnuts or pecan), optional

Instructions

  1. Preheat oven to 375° F. Lightly mist a 12-cup muffin tin with non-stick cooking spray. In a small bowl mix flour, baking powder and salt. Stir to combine.
  2. Melt butter in a medium saucepan. Remove from heat and stir in brown sugar. Let cool slightly then stir in egg and butter until smooth. Stir in flour mixture and then chocolate chips and nuts (if using).
  3. Portion out about 1/4 cup of batter into each muffin cup. Smooth tops with the back of a spoon. Bake until just set, 15 - 17 minutes. Let cool completely in pan on wire rack. To remove from pan, gently run the blade of a butter knife around edge and lift out.
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Appetizers

Sides and Salads

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Desserts

 

Creamy Coleslaw

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Creamy Coleslaw
Creamy Coleslaw

More than just a colorful side dish, this creamy coleslaw is a delicious accompaniment to just about any summer dish. Although it does have both sour cream and mayonnaise and must be kept cold, this is perfect alongside hot dogs and hamburgers, pulled pork, ribs and other summertime fare. I found the week 27 recipe of the 52 Week New Recipe Challenge on the Taste of Home website when I went looking for a side dish for a meal I was making for a friend. I tasted the dressing before combining it with the slaw mix and felt it needed something acidic so I added 1 tablespoon of cider vinegar. I also added 1/2 a teaspoon of pepper, just because, well it needed pepper. I’ve adjusted the recipe below.

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Creamy Coleslaw

Prep Time: 10 minutes

Yield: 6 servings

Ingredients

  • 1 package (14 ounces) coleslaw mix
  • 3/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon cider vinegar
  • 1/4 cup sugar
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon celery salt

Instructions

  1. Place coleslaw mix in a large bowl.
  2. In a medium jar with lid, combine mayonnaise, sour cream, cider vinegar, sugar, seasoned salt, mustard and celery salt. Top with lid and, holding lid, shake vigorously to combine well. Taste and adjust seasoning. Pour over coleslaw, combine well and refrigerate until serving. Toss to combine before serving.
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Adapted from Taste of Home Magazine

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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