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 1/4 cups
firmly packed light brown sugar
scant cup of white sugar
large eggs at room temperature
ginger ale (I used Bruce Cost)
2 1/2 teaspoons
freshly grated nutmeg
sifted confectioner's sugar for dusting the top
In This Recipe
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!