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Perfectly moist almond cake

Almond pound cake
Almond pound cake
Photo by Kim Klietz

At a recent afternoon with my best friends from high school, one of my friends brought this delicious almond cake. It was so moist and had the perfect amount of almond flavor. The glaze added just the right amount of sweetness. Sometimes bundt cakes can be a little too dense, but this one was just right. After one slice, I knew I needed the recipe!

7-Up Pound Cake
1 cup butter or margarine
1/2 cup apple sauce
3 cups sugar
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
5 eggs
3 cups all-purpose flour
7 oz of 7-Up (the diet mini cans)

1 1/2 cups powdered sugar
2 Tablespoons milk
1/4 teaspoon almond extract

In a large bowl place butter, apple sauce, and sugar. Beat until it is fluffy and well mixed. Add almond and vanilla extracts. Add in all of the eggs and beat again until blended in. Add in all of your flour then the seven up. Mix until smooth and creamy. Pour into a greased and floured bundt/tube pan. Bake at 350 degrees for one hour and 10 minutes or until an inserted toothpick in the center comes out clean. Let it rest for thirty minutes before taking it out of the pan.

For the glaze, combine all ingredients until smooth. Add more milk if too thick, more sugar if too thin. Drizzle over the top. Add a food color if desired. You can freeze the cake too. If you're going to freeze it, don't put glaze on until you're ready to serve it and it's thawed out.

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