7-Up pound cake, absolutely delicious, pair it up with fresh berries for a perfect dessert!
A few weeks ago I was contacted by Fanny May Berries asking me if I’d be interested in reviewing their Chocolate Covered Strawberries. Really? You don’t have to ask me twice. For years, putting chocolate on a strawberry was the only way to get fruit into my system (well other than apples, I just adore apples.) I was the pickiest eater you could ever meet as a child, some would say I still am. But I have expanded my horizons as an adult.
Chocolate Covered Strawberries have always been and will always be a favorite of mine. Let me tell you, these strawberries are HUGE! I was expecting large strawberries, something that would go nice with a slice of cake. While I wanted to eat up the entire box at once, it just wasn’t possible. Look at them next to my cake. Huge! And that’s a full, size rose to the top of the pan, cake. These aren’t one or two bites and gone, these are 5-6 bites each.
The berries were the best I’ve ever had, and I’m not saying this because they gave them to me. Sweet, juicy and fresh! They sent me the sampler which includes The Pixie Berry-Dipped in caramel infused milk chocolate and covered with pecans, Trinidad Berries-dipped in milk chocolate and covered with toasted coconut and the Mint Meltaway Berry-dipped in mint infused white chocolate and milk chocolate. They were all amazing!
My personal favorite was the Mint Meltaway, can you say an Andes mint covering a strawberry. Each bite was a taste of heaven.
Fanny May, has been around since the 1920’s so they know a little bit about Chocolate. Now it would be cruel to brag to you about these incredible chocolate dipped strawberries and not give you an opportunity to try them for yourself. Fanny May is going to give one of my readers this same sample package I received. Come back to Thursday’s Treasures Link party tonight to enter.
In the mean time, you can have some cake. 7-up pound Cake is a classic. Goes well with almost anything, Chocolate dipped Strawberries, ice cream, hot fudge sauce, A simple syrup, or even alone. It’s also wonderful for breakfast! At least it is in my house, after the kids have left for school. Any lemon-lime soda will work-7-up, ginger ale, Sprite, Mountain Dew, whatever you have on hand.
- 1 1/2 cups butter (3 sticks) softened
- 3 cups sugar
- 5 eggs
- 2 tablespoons lemon extract
- 3 cups flour
- 3/4 cup lemon-lime soda
- Beat butter and sugar together for 20 minutes. The butter/sugar should be about doubled in size. Add in eggs one at a time, beating for a minute after each addition. Add in Lemon extract. Gently add flour a little at a time till completely combined. Batter should be light and fluffy. Fold in soda with a rubber spatula. Pour batter into a well greased and floured bundt pan. Do not use a spray, this cake will stick! Bake in a 325 degree oven for 1 hour to 1 hour 15 minutes. Test for doneness with a toothpick. Let cool in pan for about 30 minutes, then turn out to cool completely on a wire rack.
This cake also freezes well for when unexpected company arrives.
recipe source ChocolateChocolateandmore.com