Saturday, January 12, 2013

Ginger Ale Pound Cake

Ginger Ale Pound Cake

1 cup unsalted butter, at room temperature
½ cup shortening
3 cups granulated sugar
5 eggs, at room temperature
3 cups cake flour
1 cup ginger ale (I used Canada Dry), at room temperature
½ tsp. lemon extract
½ tsp. vanilla extract
½ tsp. salt
Preheat oven to 300F.
Spray a 10” tube or Bundt pan with baking spray.
Using a stand mixer with a paddle attachment cream together butter, shortening, and sugar on medium high speed until mixture is light and fluffy, about 5 minutes.
Add extracts and salt and beat for another minute.
Add eggs one at a time, scraping down the bowl after each addition.
Alternating add flour, then soda, then flour, then soda, and end with flour.
Spoon or scoop (I find an ice cream scoop works best for this) batter into the prepared pan.
Bake for 1 hour and 40 minutes or until a knife or wooden skewer when inserted comes out clean.
Cool for 10 minutes on a wire rack.
Remove from pan and glaze.
Ginger Ale Glaze:
This recipe is an estimate basically I put about 2 cups of sifted powdered sugar and started with about ¼ cup of ginger ale. If you like a thicker glaze you might use less ginger ale or if you want a thinner glaze add more. Also if you want more glaze then you may have to make some more. After I glazed it the first time I went back and made some more.

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