vernor's ginger ale spice cake
Vernor’s is the ginger ale that I grew up with. It has a unique woodsy taste. If you can’t find it you may substitute regular ginger ale.
prep time
cook time
method
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yield
12-15 serving(s)
Ingredients
- 1 cup butter, unsalted
- 1 1/2 cups brown sugar, firmly packed
- 1 cup sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup vernor's ginger ale
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon rum extract
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cloves
- 3 cups all purpose flour
How To Make vernor's ginger ale spice cake
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Step 1Preheat oven to 350°. Lightly grease a (9x13 inch) pan or a (10 inch) tube or Bundt pan. In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernor's.
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Step 2In 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 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. The (9x13 inch) cake may be served from the pan.
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