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Build a Shopping Listat FAIRWAY MARKET OF 86TH STREET

FAIRWAY MARKET OF 86TH STREET

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FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NY, 10028
718-569-4511
6 am - 12 am daily
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Build a Shopping Listat FAIRWAY MARKET OF 86TH STREET

FAIRWAY MARKET OF 86TH STREET

You've selected Build a Shopping List
FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NY, 10028
718-569-4511
6 am - 12 am daily
CanadaDry_GingerAleBundtCake.jpeg
CanadaDry_GingerAleBundtCake.jpeg
Canada Dry® Ginger Ale Bundt Cake
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Recipe - FAIRWAY MARKET OF 86TH STREET
CanadaDry_GingerAleBundtCake.jpeg
Canada Dry® Ginger Ale Bundt Cake
0
Servings12
Cook Time60 Minutes
svg/info/recipe-calories Created with Sketch. Calories300
Ingredients
2 1/2 cups unbleached, all-purpose flour
1 tbs cornstarch
1/2 tsp kosher salt
1 tsp baking powder
1 cup (2 sticks) salted butter, room temperature
2 cups extra fine granulated sugar
1 tsp vanilla extract
5 eggs
1/4 cup sour cream
3/4 cup Canada Dry® Ginger Ale ( reserve 5 tbs for Glaze )
3/4 cup finely diced crystallized ginger
1 lb confectioners powdered sugar
Directions
  1. Preheat oven to 325°F. Grease and flour a Bundt pan.
  2. Whisk together flour, cornstarch, salt and baking powder. Set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla. Mix in eggs, one at a time, until incorporated. Beat in sour cream.
  3. Alternating, add in flour mixture and 3/4 cup of Ginger Ale, starting and ending with flour. Add flour in three additions. Mix just until combined. Fold in crystallized ginger.
  4. Pour into prepared pan and bake for 1 hour or until a toothpick inserted in middle comes out clean, or with a few crumbs.
  5. Meanwhile, make glaze. Whisk confectioner’s sugar, 5 tbs of Ginger Ale and vanilla together until smooth. (You’ll still have some Ginger Ale left over.) Cover with plastic wrap and set aside until needed.
  6. Remove cake from oven and place on a wire cooling rack for 5 minutes. Prick all along bottom of cake (the part showing) with a long skewer or toothpick. Brush with remaining ginger ale. After 5 minutes, place wire rack face down on top of exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove pan. Let cool completely.
  7. Place cake and wire rack on a rimmed cookie sheet to catch drips. Spoon glaze over cake. Let glaze set for at least 15 minutes before serving.
0 minutes
Prep Time
60 minutes
Cook Time
12
Servings
svg/info/recipe-calories Created with Sketch.
300
Calories

Shop Ingredients

Makes 12 servings
2 1/2 cups unbleached, all-purpose flour
an image
Gold Medal Unbleached All Purpose Flour - 5 Pound Bag, 80 Ounce
$3.99
$0.05/oz
1 tbs cornstarch
an image
Davis Baking Powder, 8.1 Ounce
$3.99
$0.49/oz
1/2 tsp kosher salt
an image
Diamond Crystal Kosher Salt, 3 Pound
$3.99
$1.33/lb
1 tsp baking powder
an image
Davis Baking Powder, 8.1 Ounce
$3.99
$0.49/oz
1 cup (2 sticks) salted butter, room temperature
an image
FWY BUTTER SALTED , 16 Ounce
$3.99 avg/ea
$0.25/oz
2 cups extra fine granulated sugar
an image
Domino Granulated Sugar, 32 Ounce
$2.99
$0.09/oz
1 tsp vanilla extract
an image
McCormick Pure Vanilla Extract, 1 Fluid Ounce
$6.99
$6.99/fl oz
5 eggs
an image
Vital Farms Eggs, 681 Gram
$7.99
$0.01/g
1/4 cup sour cream
an image
Breakstone's Sour Cream, 8 Ounce
$2.59
$0.32/oz
3/4 cup Canada Dry® Ginger Ale ( reserve 5 tbs for Glaze )
an image
Schweppes Ginger Ale - 2 Liter Bottle, 67.6 Fluid Ounce
$1.89
$0.03/fl oz
3/4 cup finely diced crystallized ginger
an image
Schweppes Ginger Ale - Single Bottle, 20 Fluid Ounce
$2.29
$0.11/fl oz
1 lb confectioners powdered sugar
an image
Sugar In The Raw 2 LB Bulk Box, 32 Ounce
$4.99
$0.16/oz

Directions

  1. Preheat oven to 325°F. Grease and flour a Bundt pan.
  2. Whisk together flour, cornstarch, salt and baking powder. Set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla. Mix in eggs, one at a time, until incorporated. Beat in sour cream.
  3. Alternating, add in flour mixture and 3/4 cup of Ginger Ale, starting and ending with flour. Add flour in three additions. Mix just until combined. Fold in crystallized ginger.
  4. Pour into prepared pan and bake for 1 hour or until a toothpick inserted in middle comes out clean, or with a few crumbs.
  5. Meanwhile, make glaze. Whisk confectioner’s sugar, 5 tbs of Ginger Ale and vanilla together until smooth. (You’ll still have some Ginger Ale left over.) Cover with plastic wrap and set aside until needed.
  6. Remove cake from oven and place on a wire cooling rack for 5 minutes. Prick all along bottom of cake (the part showing) with a long skewer or toothpick. Brush with remaining ginger ale. After 5 minutes, place wire rack face down on top of exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove pan. Let cool completely.
  7. Place cake and wire rack on a rimmed cookie sheet to catch drips. Spoon glaze over cake. Let glaze set for at least 15 minutes before serving.