Bruce Cost Ginger Ale is, in one word, amazing! It is made with real fresh ginger and pure cane sugar, and this, my friends, is the complete real deal. As they say in their ads, you don’t have to imagine the ginger. Now as you know, real ginger is spicy wonderfulness – I LOVE it!!! But if you’re not familiar with the real thing, you might think this a bit strong. You can drink it straight and iced or mix a cocktail, as the brochure indicates, that we included in the MARY’s secret ingredients summer box. Or you can use one cup of it as an ingredient to make this Bruce Cost Ginger Ale Spice Cake recipe. Use the rest for your cocktail and you’ll really enjoy making this cake!
I made this for a big family Sunday night dinner that was so much fun. You know, the loud noisy wonderful family parties where everyone is talking at once? My oldest niece, Lisa, was in town from St. Louis visiting with her husband and two kids, as well as our oldest son with his girlfriend and his former roommate Bert, all joined us a couple of weeks ago when I made this cake. I also used my mother’s bundt pan (doesn’t everyone think of that scene in My Big Fat Greek Wedding when they hear those words?), for the very first time! My mother passed away in 1995 and I’ve had it since 1998 and never used it until now. I could feel her. It was a nice connection to have while making this from scratch, super delicious cake for a Sunday family dinner party.
I served it with a dab of good vanilla ice cream and a fresh strawberry garnish. Two guests took some home and told me later they ate it all for breakfast! It was very, very good!!!
BRUCE COST GINGER ALE SPICE CAKE – serves 12
1 cup unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1 scant cup of white sugar
4 large eggs, at room temperature
1 tbs. vanilla extract
1 cup Bruce Cost Ginger Ale
1/2 tsp. kosher salt
2 1/2 tsp. baking powder
1 tbs. rum
1/2 tsp. baking soda
1 tbs. cinnamon
1/4 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
3 cups of all purpose flour
Sifted confectioner’s sugar for dusting on the top
Preheat oven to 350°. Grease and flour a (9×13 inch) pan or a (10 inch) tube or Bundt pan.
In a large bowl, cream together butter and sugars. Blend in eggs, vanilla extract and rum. Add Bruce Cost Ginger Ale.
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 55 – 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. Serve with LOVE! Enjoy!
