This Ginger Ale Pound Cake is my twist on the classic southern pound cake that uses 7-Up. It’s definitely a keeper.
So when I was watching Top Chef Seattle on Wednesday they started the Quick Fire Challenge by being inspired by Canada Dry Ginger Ale.
They had to highlight ginger in whatever they were making.
Of course all but one went savory, as they all fear the world of pastry usually on those shows.
So I thought I would represent ginger ale in the dessert world.
But not in a quick fire kind of way…pound cake takes a little more than 15 minutes. 🙂
For years I had heard about making pound cake with 7-Up.
It’s quite popular in the south or so I am told.
Having not baked since Christmas due to the hand injury, I decided to get back in the saddle so to speak and make a 7-Up pound cake…only this time using ginger ale.
1 cup ginger ale (I used Canada Dry), at room temperature
½ tsp. lemon extract
½ tsp. vanilla extract
½ tsp. salt
For the Glaze:
2 cups of sifted powdered sugar
1/4 cup Ginger Ale
Instructions
For the Cake:
Preheat oven to 300F.
Spray a 10” tube or Bundt pan with baking spray.
Using a stand mixer with a paddle attachment cream together butter, shortening, and sugar on medium high speed until mixture is light and fluffy, about 5 minutes.
Add extracts and salt and beat for another minute.
Add eggs one at a time, scraping down the bowl after each addition.
Alternating add flour, then soda, then flour, then soda, and end with flour.
Spoon or scoop (I find an ice cream scoop works best for this) batter into the prepared pan.
Bake for 1 hour and 40 minutes or until a knife or wooden skewer when inserted comes out clean.
Cool for 10 minutes on a wire rack.
Remove from pan and glaze.
For the Ginger Ale Glaze:
This recipe is an estimate basically I put about 2 cups of sifted powdered sugar and started with about ¼ cup of ginger ale. If you like a thicker glaze you might use less ginger ale or if you want a thinner glaze add more.
Also if you want more glaze then you may have to make some more.
After I glazed it the first time I went back and made some more.
In the case of artificially flavored ginger ale, the beverage has no more health benefits than any other soda, which, of course, are zero. But in the case of ginger ale flavored by real ginger root, the beverage has marginally more health benefits than other soft drinks.
When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.
The differences include: Ingredients: Pound cake has more fat than regular cake, and has four ingredients: butter, eggs, flour, and sugar. Regular cake has the same four ingredients plus more ingredients. Regular cake also has baking powder, baking soda, and buttermilk or milk.
Some ginger ales are sweetened with high fructose corn syrup (HFCS), which your body metabolizes differently than cane sugar. HFCS is strongly associated with fat production in the liver, altered blood fat levels, and harmful belly fat ( 30 , 31, 32 , 33 ).
Ginger ale: Ginger ale has the same potential benefits as Sprite, but it may also relieve nausea because it contains ginger. However, most commercial ginger ales contain very little real ginger. People can check ingredient labels to find out how much ginger a product contains.
It can be because you bake them for too lengthy, added an excessive amount of sugar, introduced too little leavening agent, or over-mixing the batter. It probably got too done. I usually bake my cakes at about 335 even though it says 350 for most of them. And I only bake it until it springs back lightly when touched.
Starting in a cold oven gives those leaveners more time to work. In addition, the edges of the cake don't set as quickly when starting in a cold oven, which enables the cake to rise higher.
A cake soak is liquid that is brushed directly onto each cake layer after baking but before frosting and filling. The liquid “soaks” into the cake, adding more moisture to prevent the cake from drying out and infusing additional flavor and/or sweetness. A variety of liquids can be used as a cake soak.
The most common cake soak is simple syrup, equal parts sugar and water cooked until the sugar is dissolved. This added bit of liquid and sweetness help make the cake more moist, and stay moist longer.
How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.
No, not the scary alternate reality from Stranger Things. Let the cake rest for 5 minutes once you remove it from the oven. Then, flip the cake onto a cooling rack upside down and let it rest for about 5 minutes before you remove the pan. A little trick here is to use a grid cooling rack, not one that has big gaps.
The texture of Pound Cake and Angel Food Cake are almost completely opposite. Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.
Hydration: Because ginger alleviates nausea and cramps, ginger ale is often used to rehydrate a person recovering from the loss of body fluids due to sweating, vomiting, fever, and diarrhea.
“Ginger root contains a special compound called gingerol that has been shown to support gastrointestinal motility, or the rate that food moves through the digestive tract,” explained Stefani Sassos, a registered dietitian and the nutrition and fitness director for the Good Housekeeping Institute.
"They do buy actual ginger, but then what they do is they boil it in ethanol, and that essentially destroys any nutritional or medicinal benefits," Mark Canofari said, adding that Canada Dry uses a ginger concentrate. "One drop fills 70 cans [...] and a drop is . 05 ml.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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