My Favorite Bundt Cake – And it Contains 7 Up. Old School Goodness.
In my home, this is known as The Cake. It’s that recipe that’s been with me so long I no longer remember where I first got it. Everyone probably has at least one of these recipes. It’s so good it has become the standard for every other bundt type cake I make and nothing has usurped its spot at the top of the list yet. Sam Sifton wrote about this cake in the New York Times awhile ago. He said someone had sent the recipe to him and he’d tweaked it a little.
I’d done the same thing since the beginning when making the cake – subbing in butter for margarine, etc. But one thing he does which I disagree with is to bake the cake for 15 minutes longer than recommended in order to achieve a thick crust. I did this one time and while it does give you a thicker crust, it also dried out the cake. I don’t recommend baking it that long.
I have the recipe written on an old card and it’s simply titled – 7 Up Cake. Yep, it has 7 Up in it and I always have a couple cans on hand just for making this cake. It is old school and is loaded with sugar, butter, oil and eggs. Using both butter and oil gives it the best of both worlds, the flavor of butter and the moist texture and crumb from the oil.
While it doesn’t need a glaze, this time I used one I found on David Lebowitz’s blog, which originally came from Gina DePalma, and I’ve grown to love it. It consists of granulated sugar, powdered sugar, and fresh lemon juice. Simply whisk together the glaze ingredients. The granulated sugar does not completely dissolve. That’s the way it is supposed to be. The glaze dries to a crackle finish and crunches when you bite into it. It was so good I think I’ll be making it this way from here on out. Just when I thought this cake couldn’t get any better, along comes a glaze which actually improved it. I couldn’t have been happier or more surprised.