Killing Them Softly: 7-Up Pound Cake


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: 7-Up Pound Cake
AUTHOR: Ann Congel
COOKBOOK: Cecilian Style, the St. Cecelia’s Roman Catholic Church Cookbook

WHY DID I CHOOSE THIS? If there was a low-calorie section, this would not make the cut. In fact, this recipe is the reason why every man in the parish has at least one stent.

This recipe kills me because, like any good working class Catholic neighborhood, there’s no way anyone was buying name brand soda. This cake would have been made with Adirondack Lemon-Lime soda or store-brand. 7-Up? That was for holidays and company.

7-Up Pound Cake

  • 3 sticks oleo (3/4 lb.)
  • 2 1/2 cups sugar
  • 5 eggs
  • 3 cups flour
  • 3/4 cup 7-Up
  • 2 tbsp. lemon extract

Cream oleo and sugar by hand for 20 minutes. (JARED’S NOTE: 20 minutes by hand?)

Add eggs singly and mix well; add flour and mix; add lemon extract and mix. Fold in soda and mix well. Bake in a well greased floured pan for 75 minutes at 325 degrees.

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