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
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.
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.
TRIPLE-GINGER POUND CAKE
Steps:
- Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Sift flour, ground ginger, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans.
- Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. (Can be prepared up to 1 month ahead. Double-wrap cakes with plastic; freeze.)
GINGERBREAD POUND CAKE
Perfect pound cake for the holidays... or any day for us gingerbread lovers! The lemon sauce is optional, but the combination is sublime!
Provided by NancyLou
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well.
- Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled.
- Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.
- While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through.
- Sprinkle cooled cake with powdered sugar and serve with lemon sauce.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 65.4 g, Cholesterol 124.9 mg, Fat 20.7 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 12.3 g, Sodium 100.7 mg, Sugar 41.9 g
TRIPLE-GINGER POUND CAKE
Spice up ordinary pound cake with the fresh taste of three kinds of ginger.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
- In large bowl, beat granulated sugar, butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Fold in candied or crystallized ginger until evenly mixed. Spread in pan.
- Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.
Nutrition Facts : Calories 325, Carbohydrate 40 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 140 mg
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