Monday, September 8, 2008

Ginger Ale Pound Cake

Ginger Ale Pound Cake
A homey favorite with baked-in sweetness

1/2 cup Crisco shortening
3 cups all-purpose flour
2 sticks butter
5 large eggs
2 1/2 cups sugar
3/4 cup ginger ale
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons lemon flavoring

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.
Happy Cooking.

1 comment:

Deanna said...

Why is pound cake so comforting?