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
Ingredients
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1 cup
unsalted butter
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1 1/4 cups
firmly packed light brown sugar
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1
scant cup of white sugar
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4
large eggs at room temperature
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1 tablespoon
vanilla extract
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1 cup
ginger ale (I used Bruce Cost)
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1/2 teaspoon
kosher salt
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2 1/2 teaspoons
baking powder
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1 tablespoon
rum
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1/2 teaspoon
baking soda
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1 tablespoon
cinnamon
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1/4 teaspoon
ground ginger
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1/2 teaspoon
freshly grated nutmeg
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1/2 teaspoon
ground cloves
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3 cups
all-purpose flour
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sifted confectioner's sugar for dusting the top
Directions
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Preheat oven to 350°. Grease and flour a (9×13 inch) pan or a (10 inch) tube or Bundt pan.
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In a large bowl, cream together butter and sugars. Blend in eggs, vanilla extract and rum. Add ginger ale
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In another large bowl toss together the dry ingredients. Add to the creamed mixture and mix well.
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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).
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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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