Category Archives: Recipe

The 7UP pound cake returns

The June/July edition of Cook’s Country magazine just came in, and I’ve already mentally dog-earred a few pages — most notably a recipe for 7UP pound cake.

I can’t remember the last time I had this cake or who used to make it, but I recall somewhere in my childhood thinking that using 7UP in a cake recipe was “so cool.” I’m thinking it might have made its appearances as a school dessert or at a  family potluck in the 1980s — so with 20 years passing since I last devoured a slice of this pound cake, I suppose it’s fitting that the recipe be classified by Cook’s as a “lost recipe.”


7UP Pound Cake

2 1/2 cups granulated sugar
5 large eggs, room temperature
1/2 cup 7UP, room temperature (Cook’s notes that Spite, Mountain Dew and ginger ale also work, but not Fresca)
1 tablespoon grated zest plus 2 tablespoons juice from 1 lemon
1 tablespoon grated zest plus 2 tablespoons juice from 2 limes
1/2 teaspoon salt
20 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled slightly
3 1/4 cups cake flour

1 cup confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon lime juice

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Grease and flour 12-cup non-stick tube pan. Process sugar, eggs, 7UP, lemon zest and juice, lime zest and juice, and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add flour in three additions, whisking until combined.

Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75-90 minutes. Cool cake in pan 10 minutes, then turn out onto wire rack set inside rimmed baked sheet to cool completely, about 2 hours.

Whisk confectioners’ sugar, lemon juice, and lime juice in bowl until smooth. Pour glaze over cooled cake. Let glaze set 10 minutes. Serve. (Cake can be wrapped in plastic and held at room temperature for 3 days.)


A correction

We published the first installment of our meatless recipe series for Lent this week, and it’s only fitting that I must atone for the worst sin a food editor can bestow upon her readers. A very important item was left off the list of ingredients for Elinor’s Shrimp Creole — that would be “1 pound cooked shrimp” to those of you playing along at home. Many, many apologies for the omission. The corrected recipe, taken from a charming cookbook by Cambridge sisters Marilynn Brass and Sheila Brass called “Heirloom Cooking,” appears below:

Elinor’s Shrimp Creole

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
1/3 cup chopped pimentos
3 cloves chopped garlic
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
2 bay leaves
1/4  teaspoon chopped, brined hot peppers
1 can (28 ounces) whole plum tomatoes in juice
1 can (15 1/2 ounces) tomato sauce
1 tablespoon firmly packed brown sugar
1 pound cooked shrimp
2 cups cooked rice

Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, bell pepper and celery and cook until onions just begin to brown. Add pimentos, garlic, salt, black pepper, thyme, bay leaves and hot peppers and stir to combine.

Add tomatoes with juice and break up with wooden spoon. Add tomato sauce and brown sugar and stir to combine. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes, stirring occasionally. Uncover pot and continue cooking another 45 minutes, or until sauce thickens. Stir occasionally to prevent sauce from catching on bottom of pot. Remove from heat.

Add shrimp and let stand in sauce 10 minutes to absorb flavor. Reheat gently. Serve shrimp on a bed of rice. Store leftovers in a covered container in the refrigerator. Yields four servings.