Fruit 7-Up Cake Recipe: Popular lemon-lime pound cake is updated with yummy fruit.

Fruit 7-Up Cake Recipe


Fruit 7-Up Cake is a lemon-lime pound cake made with 7-Up® soda was which was wildly popular in the 60s and 70s. It is updated here with the addition of plumped dried mixed fruit and a delicious colorful lime glaze. It makes an impressive, as well as delicious, dessert, yet it is quite simple to make. I especially like to use dried cherries for the fruit.

Fruit 7-Up Cake Recipe

1 can (12 ounces) 7-Up® or lemon-lime carbonated soda (divided use)
1 cup mixed dried fruit (blueberries, strawberries, cranberries, cherries – see Note)
1-1/2 cups (3 sticks) butter, at room temperature
2 cups granulated sugar
4 large eggs
3 cups flour
1/2 teaspoon salt
2 Tablespoons lemon extract
1 Tablespoon fine-grated lime zest (use a microplane)

1 cup confectioners’ sugar
1 teaspoon lime juice
1 teaspoon grated lime zest
1 to 2 Tablespoons heavy cream or milk

Preheat oven to 350 F. Grease and flour a Bundt cake pan or angel food cake pan.

Cut any large pieces of dried fruit so all pieces are of uniform size. Measure 3/4 cup of the lemon-lime soda and set aside. Pour remaining soda over dried fruit and let sit to plump for 30 minutes. Drain fruit and pat dry with paper towels.

In a large bowl, cream butter and sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition.

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Measure the flour into a separate bowl. Add the dried fruit and toss to coat. (This will help keep the fruit suspended in the cake rather than sinking to the bottom.) Sift out the dried fruit and set aside, then whisk the salt into the flour.

Add the flour, lemon extract, grated lime zest, and reserved 3/4 cup 7-Up® to the creamed butter and sugar. Mix well. Fold in the floured dried fruit.

Pour into prepared cake pan. Bake for 1 hour or until center tests done with a toothpick. Let cool to room temperature.

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To Make Glaze:
Combine confectioners’ sugar, lime juice, grated lime zest, and just enough cream or milk to make a glaze that can be drizzled. Pour into a small plastic sandwich bag. Cut off one corner of the bag and use as a pastry bag to drizzle the glaze over the top of the cake. (Optional alternative: Sift confectioners’ sugar over the cake instead of the glaze.)

Yield: 12 to 16 servings, depending on cut slice size

• Most markets carry packages of mixed dried fruits. If you wish, use just one type of dried fruit, such as all dried cherries. You may also substitute lemon for the lime juice and zest, but lime works better with the soda and also gives more color to the finished cake.

Fruit 7-Up® Cake Recipe Photo ©2023 Peggy Filippone

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