Veronica Robinson of Baltimore was in search of a recipe for making a 7-Up cake. She had a recipe long ago for the cake, but she misplaced it.
This cake is an oldie but a goodie. Based upon the number of people who kindly shared the recipe, it is still very popular.
Patricia Brown of Pikesville said the recipe was given to her by a close friend more than 40 years ago: "She is now just a memory in my heart, but the recipe lives on and is a family favorite."
The cake is very moist with a somewhat crunchy top. The cake stands up very well all on its own with just a light dusting of powdered sugar. If you really wanted to gild the lily, you could whip up a glaze with some powdered sugar and lemon juice to drizzle over the top. While this cake is not fancy or complicated, it is quite delicious, easy to make, and is the perfect accompaniment to a cup of tea or coffee.
Dorothy Wochele of Sevierville, Tenn., is looking for a recipe for making a thumbprint cookie that she called Christmas Cherries. She said she and her mother made these cookies for many years and that the recipe came from a newspaper in Cleveland called the Catholic Universe Bulletin in the 1950s. The recipe was misplaced some time ago.
She remembers that the dough was divided in two; one half was flavored with lemon zest and the other half with orange zest. After forming balls, the dough was then rolled in egg whites and then in ground walnuts. The lemon dough was topped with a green cherry and the orange dough was topped with a red cherry.
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Makes 10-12 servings
1 1/2 cups butter, room temperature
3 cups sugar
3 cups all-purpose flour
2 tablespoons lemon extract
3/4 cup 7-Up soda
Powdered sugar for dusting
Cream butter and sugar together and beat until light and fluffy; about 10 minutes. Add eggs one at a time and beat well after each addition. Add the flour. Beat in lemon extract and 7-Up.
Pour the batter into a well-greased and floured tube or bundt pan. Bake at 325 degrees for 1 1/4 hours.
Cool a little and then place the cake on a cooling rack. When cool, dust with powdered sugar.Copyright © 2015, The Baltimore Sun