Bourbon Ginger Ale Cake

a cake stand with a bourbon ginger ale with a grey and white kitchen towel and mint green plates and gold forks

Bourbon Ginger Ale Cake

Susannah Brinkley Henry

Fizzy ginger ale acts as a leavening agent in this bourbon ginger ale cake, a spin on the classic 7-Up cake with subtle notes of ginger, lime and bourbon.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings servings

Calories 482kcal

Author Susannah Brinkley Henry

Ingredients

For the cake

1 cup unsalted butter softened, plus more for greasing
½ cup vegetable or canola oil
3 cups granulated sugar
5 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon bourbon whiskey
1 cup ginger ale
3 cups all-purpose flour
1 tablespoon ground ginger

For the glaze

1 pound confectioner’s sugar
1 teaspoon vanilla extract
2 tablespoons bourbon whiskey
2 tablespoons lime juice
3 tablespoons ginger ale

Instructions

Preheat the oven to 350°F (177°C).
Using an electric mixer or stand mixer fitted with the paddle attachment, cream butter, vegetable oil and sugar on medium speed, until pale in color.
Add the eggs one at a time, incorporating each one individually.
Add the extracts and bourbon and mix until incorporated.
Add half the ginger ale and blend until combined. Then add half of the flour, blending until combined. Repeat with the rest of the ginger ale, then the rest of the flour and the ground ginger, until the mixture is evenly blended together.
Grease a 10-inch bundt pan with butter (see note). Pour mixture into the prepared bundt pan.
Bake in the preheated oven — on a rack in the middle of the oven — until the top is golden and is firm to the touch and springs back when pressed, altogether about 1 hour 15 minutes.
Meanwhile, make the glaze. In your mixer, whisk confectioner’s sugar with vanilla extract, bourbon, lime juice and ginger ale.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack or plate so you can glaze it.
Then, spoon glaze on top in a drizzle. Let sit for 10 to 20 minutes to allow the glaze to harden. Transfer to and place cake on a serving platter. Slice when totally cooled to room temperature.

Notes

Make sure you use butter to grease the pan — do not use cooking spray. It does not hold up! The first time I tested this recipe, I used cooking spray and the cake stuck to the pan, and broke when I tried to remove it. Here are some tips for greasing your pan to prevent bundt cakes from sticking.

Adapted from The New York Times

Nutrition

Find more recipes at feastandwest.com