Vernors Bundt Cake With Vernors Glaze Recipes

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VERNOR'S GINGER ALE SPICE CAKE



Vernor's Ginger Ale Spice Cake image

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

1 c butter, unsalted
1 1/2 c brown sugar, firmly packed
1 c sugar
4 large eggs
2 tsp pure vanilla extract
1 c vernor's ginger ale
1/2 tsp kosher salt
2 1/2 tsp baking powder
2 tsp pure vanilla extract
1 tsp rum extract
1/2 tsp baking soda
1 Tbsp cinnamon
1/4 tsp ginger
1/2 tsp freshly grated nutmeg
1/2 tsp cloves
3 c all purpose flour

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



Vernors Bundt Cake With Vernors Glaze image

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

1 1/2 cups brown sugar, firmly packed
1 cup butter, unsalted
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1 cup ginger, soda (Vernors)
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon clove

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

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