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Author Notes: What is more Fall than spiced up desserts? I love ginger ale, and thought it would bring a great twist to a classic spice cake. I made this for a big family Sunday night dinner that was so much fun. You know, the loud noisy wonderful family parties where everyone is talking at once? I served it with a dab of good vanilla ice cream and a fresh strawberry garnish. Two guests took some home and told me later they ate it all for breakfast! It was very, very good!!! —MaryFrancesCooks
- 1 cup unsalted butter
- 1 1/4 cups firmly packed light brown sugar
- 1 scant cup of white sugar
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup ginger ale (I used Bruce Cost)
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons baking powder
- 1 tablespoon rum
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 3 cups all-purpose flour
- sifted confectioner's sugar for dusting the top
- Preheat oven to 350°. Grease and flour a (9×13 inch) pan or a (10 inch) tube or Bundt pan.
- In a large bowl, cream together butter and sugars. Blend in eggs, vanilla extract and rum. Add ginger ale
- In another large bowl toss together the dry ingredients. Add to the creamed mixture and mix well.
- Spoon into prepared pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and 55 – 60 minutes for the tube or Bundt pan).
- Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners’ sugar. Serve with LOVE! Enjoy!
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall