Vernors Bundt Cake With Vernors Glaze Recipes

VERNOR'S GINGER ALE SPICE CAKE

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

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.

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

BUNDT® CAKE ICING THAT DOESN'T RUN

Steps:

• Whisk together 2 cups powdered sugar, 2 tablespoons hot water, vegetable oil, and vanilla extract in a large mixing bowl until combined. It should be thick, so add more powdered sugar and hot water as needed to reach a thick consistency.
• Transfer icing to a zip-top bag and snip off a large corner of the bag.
• Pipe icing slowly around the top of your Bundt® cake. The icing should be pretty stiff as you go around the cake; you can go over the same area of the cake as many times as needed to use all the icing. The icing will very slowly drip down the sides of the cake.