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.
Provided by Marsha Gardner
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Preheat 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.
- 2. 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 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.
VERNORS BUNDT CAKE WITH VERNORS GLAZE
Posted in celebration of Vernors Ginger Ale's 150 anniversary Correction: Forgot butter in list of ingredients....1 cup unsalted, room temp
Provided by SweetSueAl
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly grease a 10-inch tube or 12-cup Bundt pan.
- In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernors.
- In another large bowl toss together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves.
- 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 (9-by-13-inch) cake may be served from the pan.
Nutrition Facts : Calories 352.7, Fat 13.2, SaturatedFat 7.9, Cholesterol 77, Sodium 295.8, Carbohydrate 55.1, Fiber 1.7, Sugar 32.9, Protein 4.6
GINGERED "VERNOR'S" POUND CAKE
To anyone who grew up in Detroit, we all remember Vernor's Ginger Ale. This recipe brings back that crisp, refreshing "bubbles up your nose" taste of that magic elixer in a pound cake. (Note: I personally prefer to use the crystallized ginger mixed with the fresh grated ginger. This helps to bring back those memories of drinking...
Provided by Joann Wisniewski
Categories Sweet Breads
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 F. Allow the butter and eggs to stand at room temperature for 30 minutes. Grease and flour a 10-inch tube pan; set aside. In a bowl mix the flour and baking powder.
- 2. In a large mixing bowl, beat the butter with electric mixer for 30 seconds. Gradually add brown sugar, beating 10 minutes or until very lighr and fluffy. Beat in the crystallized ginger, vanilla extract and fresh ginger until combined.
- 3. Add eggs, one at a time, beating for 1 minute after each and scraping bowl frequently. Alternately add flour mixture, beating after each addition till just combined. Pour into prepared pan.
- 4. Bake in 325 degree oven for 65 to 70 minutes until a wooden toothpick inserted comes out clean. Cool in cake pan for 15 minutes. Run knife around edge of pan and invert cake onto rack, remove pan. Invert cake right side up; cool. Serve with whipped cream if desired.
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