Canada Dry® Ginger Ale Bundt Cake
Recipe - FAIRWAY MARKET OF 86TH STREET
Canada Dry® Ginger Ale Bundt Cake
0
Servings12
Cook Time60 Minutes
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
- Preheat oven to 325°F. Grease and flour a Bundt pan.
- 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.
- 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.
- Pour into prepared pan and bake for 1 hour or until a toothpick inserted in middle comes out clean, or with a few crumbs.
- 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.
- 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.
- 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
300
Calories
Shop Ingredients
Makes 12 servings
Gold Medal Unbleached All Purpose Flour - 5 Pound Bag, 80 Ounce
$3.99
$0.05/oz
Davis Baking Powder, 8.1 Ounce
$3.99
$0.49/oz
Diamond Crystal Kosher Salt, 3 Pound
$3.99
$1.33/lb
Davis Baking Powder, 8.1 Ounce
$3.99
$0.49/oz
FWY BUTTER SALTED , 16 Ounce
$3.99 avg/ea
$0.25/oz
Domino Granulated Sugar, 32 Ounce
$2.99
$0.09/oz
McCormick Pure Vanilla Extract, 1 Fluid Ounce
$6.99
$6.99/fl oz
Vital Farms Eggs, 681 Gram
$7.99
$0.01/g
Breakstone's Sour Cream, 8 Ounce
$2.59
$0.32/oz
Schweppes Ginger Ale - 2 Liter Bottle, 67.6 Fluid Ounce
$1.89
$0.03/fl oz
Schweppes Ginger Ale - Single Bottle, 20 Fluid Ounce
$2.29
$0.11/fl oz
Sugar In The Raw 2 LB Bulk Box, 32 Ounce
$4.99
$0.16/oz
Directions
- Preheat oven to 325°F. Grease and flour a Bundt pan.
- 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.
- 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.
- Pour into prepared pan and bake for 1 hour or until a toothpick inserted in middle comes out clean, or with a few crumbs.
- 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.
- 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.
- 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.