We’re creating a new Guideposts.org
It’s faster, it’s mobile friendly—and we’d love you to have a sneak peek. Click here to preview
This dessert recipe is a homey favorite with extra baked-in sweetness.
I got the recipe for ginger ale pound cake and the bundt pan I bake it in from my mama. Now, on the pan itself, the design looks like starbursts. But when I flip the cake out I see angels and flowers decorating the top. The angels must fly in while the cake's in the oven! No way would I ever frost over Mama's angels; they make the cake sweet enough.
|½ c. Crisco shortening||¾ c. ginger ale|
|3 c. all-purpose flour||½ tsp. salt|
|2 sticks butter||2 tsp. vanilla|
|5 large eggs||2 tsp. lemon flavoring|
|2 ½ c. sugar|
1. Preheat oven to 325 degrees.
2. Generously grease pan with Crisco and dust with flour.
3. In a large mixing bowl beat butter and Crisco until creamy. Add eggs, one at a time. Mix in sugar.
4. Alternating between the two, add flour and ginger ale. Then add salt, vanilla and lemon flavoring.
5. Continue beating for five minutes.
6. Pour mixture into pan and bake for 90 minutes. (Resist opening the oven door while baking.)
7. Remove cake and set on a wire rack until cooled completely (15–20 minutes).
8. Put a plate on top of the open side of the pan and flip it upside down. The cake should drop out. If not, slide a rubber or silicone spatula (to prevent scratching your pan) between the cake and pan to release it.