BRIDGEWATER, CONNECTICUT

Open to all bakers 16 years and older (as of July 1)

Submit entries: Saturday, 9:00 am to noon

SEVEN-UP POUND CAKE

Ingredients:

2 1/2 cups - granulated .sugar
5 large eggs - room temperature
1/2 cup seven-up - room temperature (original not diet)
1 Tablespoon - grated lemon zest
1 Tablespoon - grated lime zest
2 Tablespoons - lemon juice
2 Tablespoons - lime juice
1/2 teaspoon - salt
2 1/2 slicks - unsalted butter, melted and cooled slightly
3 1/4 cups - cake flour

GLAZE:

1 cup - confectioners' sugar These ingredients may have to he
1 Tablespoon - lemon juice adjusted slightly in order to get the
1 Tablespoon - lime juice correct consistency.

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 300 de- degrees F, Grease and flour 12-cup non-slick TUBE pan. Process sugar, eggs. seven-up, lemon zest and juice, lime zest and juice and salt in food processor until smooth. With machine running, slowly pour in butter and process until incorporated. Transfer to large bowl. Add Hour in three additions, whisking until combined.

2. Spread batter in prepared pan. Gently tap pan on counter Bake until tooth pick inserted in center comes out clean. 80 to 90 minutes. Cool cake in pan for 10 minutes, then turn out on wire rack to cool completely, about 2 hours.

3. Whisk confectioners' sugar, lemon juice, & lime juice in bowl until smooth.

4. Pour gaze over cooled cake.

Submit cake on disposable plate.