Robert Lee Foster's Classic TEXAS 7 UP Pound Cake

This recipe has been around for years and, judging from its popularity, it will be around for many years to come.

•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 7 UP
For the Glaze:
•1/4 cup 7 UP
•1/2 cup sugar
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 7 UP, 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.

While cake is cooling, make the glaze by stirring together the 1/4 cup 7 UP and 1/2 cup sugar in a saucepan. Bring to a boil over medium heat, and boil 1 to 2 minutes or until sugar is completely dissolved. Punch holes in top of warm cake with a toothpick. Spoon glaze over cake, and cool completely before serving.

                                                            
“Come, my friends,

'Tis not too late to seek a newer world.

Push off, and sitting well in order smite

The sounding furrows; for my purpose holds

To sail beyond the sunset, and the baths

Of all the western stars, until I die.”~Alfred, Lord Tennyson