I had Pound cake in Jamaica made from Ting (a carbonated grapefruit-based soda made in Jamaica.) It was amazing! Yours looks delicious!!!

I've never made that cake -- though we used to make Coca-cola cake and I wondered about the 7-Up one. I love the idea of the grapefruit soda too. There is a Mexican restaurant here that makes their Paloma with a grapefruit soda -- they say that is the authentic way the drink began in Mexico. All I know is that it tastes good and I will have to find out what kind of soda they use. Until then, I can try a sprite or 7-Up one.

Looks good. Never made a poundcake with a carbonated beverage but may have to try it.

Martha, this is one of those old fashioned things that my Mother just loves. It's moist and not as dense as some other pound cakes, even with no leavening agent other than beating the heck out of the sugar/butter and eggs. So, I make it for her and she's happy. I've often wondered what a different soft drink would taste like in this, like root beer or grape Crush, but haven't had the nerve to try it, LOL. Especially with 1 1/2 cups of butter and 5 eggs...

Annie

Mmmm! <3

I have always been curious about a 7-UP cake, but now that you mention all the butter and eggs, that may be part of why I never made one. I never knew anyone who made it to tell me they liked it before. I've had the same questions about other sodas -- and the same hesitation. I suspect the flavor would be faint compared to the soda, with the possible exception of root beer. A little root beer flavor goes a long way.

ricky, the grapefruit sounds interesting and also doable.

lascatx, the Sprite is such a "bland" taste, as soft drinks go, that it doesn't add any flavor. I think it's more the carbonation, like using club soda in batter for onion rings or the beer in beer bread. It may take the place of leavening, as the recipe has no baking powder or baking soda, no cream of tartar, just the beating of eggs/butter/sugar for loft. The carbonation might help that with no noticeable flavor.

It's definitely pound cake, though, with 5 eggs, 3/4 pound of butter, 3 cups of sugar. It makes quite a large cake, I use my biggest bundt pan and it fills it up during baking.

I think it's actually kind of plain, the only definable flavor being the vanilla extract, which is why it's good for things like strawberry shortcake. Mother likes plain cake, with no frosting, so she likes this one, although she's not adverse to adding rhubarb compote as a topping, or fresh strawberries or peaches.

It's plenty sweet so I think adding club soda or tonic would probably do the work of the 3/4 cup of Sprite that is called for in this recipe.

Annie

IIRC, sodapop cakes (which I haven't tasted in a long time!) have a gummier texture than usual. They're also supposed to dry out a lot faster. One of the great things about cake is that it keeps. If it's all going to be eaten immediately, or frozen, like Annie's, it doesn't matter about the shelf life. In Annie's pound cake, the soda is a quick substitute for an infused and possibly diluted simple syrup.

Annie -- totally agree. Carbonation and acidity probably help the rise, but the only real flavor is sweet. I don't have many occasions to make a large cake these days, so I may remain curious for a long time. And I can't think of any flavor -- other than the grapefruit, I would want to try in a cake. As a kid, maybe Fanta red or orange. Now I would much prefer using the fruit and making the real thing or a plain cake plus fruit.

how about cream soda?

brag, I think cream soda would actually be pretty good, and if it was the red cream soda, it would probably make a lovely pink cake too, kind of Valentine's Day colored.

Annie