Rose Mary Mogan


I created this glaze for my Banana Glazed Praline Topped Nut Bread using Ginger Ale. It was awesome.

It was over the top good. This recipe is only enough for a Bundt cake or loaf cake, but if you wanted too you could double the recipe, I am sure with great results. Just know that you need to work quickly so that it doesn't harden too much before covering the cake.

The addition of the toasted nuts really enhanced the flavors, and the results were amazing.

I am posting the recipe separately in the event you are looking for a nice glaze or frosting for your cake or muffins.

★★★★★ 1 vote
Frosts 1 Bundt or Loaf Cake
10 Min
15 Min
Stove Top


1 c
chopped pecans
1/4 stick
butter plus 5 tablespoons
3/4 c
1/8 tsp
salt (just a pinch)
1/2 c
ginger ale
2 tsp
butter pecan flavoring


1Melt 1/4 stick of butter in cast iron skillet & add chopped pecans. Stir over low heat until nuts are toasted about 3 or 4 minutes. DO NOT LEAVE UNATTENDED OR NUTS WILL BURN. Remove from heat and spread out on a large plate or platter and allow to cool. Remove any pieces that may be burnt or too dark.
2In a medium size sauce pan, add the 5 tablespoons of butter, sugar, salt, and 1/2 cup ginger Ale. Stir to dissolve sugar.
3Place over low heat, while continuing to stir, allowing butter to melt, and let mixture come to a simmer, and cook until it becomes thick and syrupy.
4Remove from heat add the toasted nuts and the butter pecan flavoring. Stir to mix and drizzle over the top of cake, allowing it to flow along the sides. You are now done.
5Allow glaze to cool on cake.
6Slice & serve plain with whipped topping or with your favorite ice Cream.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Nuts
Regional Style: American