Hi, my name is Darcy…and I have a sick addiction to diet soda.
Say what you will of its aspartame, its chemicals, its gut-busting acidity….I love it. And you will never stop me. Ever.
I’m sipping on fizzy, calorie-free caffeinated glory as we speak. Judge away. You shan’t bring me down.
Why am I telling you this?
Well, I recently found myself with a bottle of regular, full-sugared Sprite soda on my hands. I don’t drink that junk.
Buuuut, I also have this stubborn mental block against wasting anything edible.
Thus, we have cake.
The concept of using 7-Up soda as a means of doctoring up a cake mix became popular during the 1950’s, with the idea that the carbonated liquid would produce a moist and airy cake. Later, in I want to say the 1980’s, a recipe for a pound cake surfaced that incorporated lemony-lime soda as the major liquid component.
People said it was good.
People were right.
You go people.
Ya know, I think 7-Up cake is even mentioned in The Secret Life of Bees. Of course, I could have completely made that part up. You should Google it.
As a tiny tot, I used to wonder why on earth pound cake was called pound cake. I guess small children aren’t usually baking all too many cakes in their spare moments between naptime, make believing and snotting… and most adults with common sense generally don’t trust wee chickadees to bear the weight of an entire pound cake. Subsequently, I was kinda stuck in the dark on this nomenclature enigma for a while.
Low and behold, I eventually discovered that pound cake is appropriately deemed so because:
A.) They’re really heavy. Imagine that.
B.) Originally in old-school Britain, the recipe for pound cake called for literally a pound of everything…butter, sugar, flour, the works. Made for an easily memorized recipe …and f one honking heavy-weight of a cake.
Over the years, numerous adaptations and variations have developed and many a culture and kitchen have their own rendition of what is pound cake.
It’s truly a beautiful thing.
A fresh berry compote over this cake’s lightly lemony flavors from the Sprite makes for a beautifully delicious way to tip your hat and say howdy to spring.
Come to think of it, this is a mildly contradictory cake mash-up.
We have tastes of fresh, springy, break-out-the-bikini sentiments….fused with a cake that weighs as much as a Pekingese.
Oh well. It’ll be okay. Eat cake.
Sprite Pound Cake
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 5 eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup Sprite (or other lemon-lime flavored soda)
Preheat oven to 300°F. Grease and flour a 10-inch tube pan.
Combine butter, shortening, sugar, vanilla and almond extract in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour and salt, and add to butter/sugar mixture alternately with 1 cup Sprite, beating well after each addition.
Spoon batter into prepared 10-inch tube pan, and bake for 1 hour and 45 minutes, or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes, then invert on serving plate and remove pan. Top with strawberry compote.
- 1 pint fresh strawberries; washed, hulled, quartered
- 1/3 cup water
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 & 1/2 tsp cornstarch
- dash cinnamon
Place strawberries, water and lemon juice in a saucepan over medium heat; bring to a boil, stirring occasionally. Reduce to a simmer. Combine sugar, cornstarch and cinnamon in a small bowl, then add to the pan. Bring back to a boil, stirring constantly. Cook until mixture is thickened. Remove from heat and allow to cool slightly. Spoon over poundcake.