Sheet Pan

Ginger Ale Spice Cake

September 19, 2016
Photo by MaryFrancesCooks
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

  • Serves 12
  • 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
In This Recipe
  1. Preheat oven to 350°. Grease and flour a (9×13 inch) pan or a (10 inch) tube or Bundt pan.
  2. In a large bowl, cream together butter and sugars. Blend in eggs, vanilla extract and rum. Add ginger ale
  3. In another large bowl toss together the dry ingredients. Add to the creamed mixture and mix well.
  4. 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).
  5. Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners’ sugar. Serve with LOVE! Enjoy!

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