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1001 8th Avenue
PA, 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
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Build a Shopping Listat Price Rite of Bethlehem

Price Rite of Bethlehem

You've selected Build a Shopping List
Price Rite of Bethlehem
1001 8th Avenue
PA, 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
CanadaDry_GingerAleBundtCake.jpeg
CanadaDry_GingerAleBundtCake.jpeg
Canada Dry® Ginger Ale Bundt Cake
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Recipe - Price Rite of Bethlehem
CanadaDry_GingerAleBundtCake.jpeg
Canada Dry® Ginger Ale Bundt Cake
0
Servings12
Cook Time60 Minutes
svg/info/recipe-calories Created with Sketch. Calories300
Ingredients
2 1/2 cups unbleached, all-purpose flour
1 tbs cornstarch
1/2 tsp kosher salt
1 tsp baking powder
1 cup (2 sticks) salted butter, room temperature
2 cups extra fine granulated sugar
1 tsp vanilla extract
5 eggs
1/4 cup sour cream
3/4 cup Canada Dry® Ginger Ale ( reserve 5 tbs for Glaze )
3/4 cup finely diced crystallized ginger
1 lb confectioners powdered sugar
Directions
  1. Preheat oven to 325°F. Grease and flour a Bundt pan.
  2. Whisk together flour, cornstarch, salt and baking powder. Set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla. Mix in eggs, one at a time, until incorporated. Beat in sour cream.
  3. Alternating, add in flour mixture and 3/4 cup of Ginger Ale, starting and ending with flour. Add flour in three additions. Mix just until combined. Fold in crystallized ginger.
  4. Pour into prepared pan and bake for 1 hour or until a toothpick inserted in middle comes out clean, or with a few crumbs.
  5. Meanwhile, make glaze. Whisk confectioner’s sugar, 5 tbs of Ginger Ale and vanilla together until smooth. (You’ll still have some Ginger Ale left over.) Cover with plastic wrap and set aside until needed.
  6. Remove cake from oven and place on a wire cooling rack for 5 minutes. Prick all along bottom of cake (the part showing) with a long skewer or toothpick. Brush with remaining ginger ale. After 5 minutes, place wire rack face down on top of exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove pan. Let cool completely.
  7. Place cake and wire rack on a rimmed cookie sheet to catch drips. Spoon glaze over cake. Let glaze set for at least 15 minutes before serving.
0 minutes
Prep Time
60 minutes
Cook Time
12
Servings
svg/info/recipe-calories Created with Sketch.
300
Calories

Shop Ingredients

Makes 12 servings
2 1/2 cups unbleached, all-purpose flour
an image
Gold Medal Unbleached All Purpose Flour - 5 Pound Bag, 80 Ounce
$2.00
$0.03/oz
1 tbs cornstarch
Not Available
1/2 tsp kosher salt
an image
Diamond Crystal Kosher Salt, 3 Pound
$3.99
$1.33/lb
1 tsp baking powder
an image
Baking Powder, 8.1 Ounce
$0.99
$0.12/oz
1 cup (2 sticks) salted butter, room temperature
an image
Kerrygold Butter Sticks - Salted, 8 Ounce
$3.79
$0.47/oz
2 cups extra fine granulated sugar
an image
Domino Premium Pure Cane Granulated Sugar, 10 Pound
$5.49
$0.55/lb
1 tsp vanilla extract
an image
Badia Vanilla, 4 Fluid Ounce
$1.99
$0.50/fl oz
5 eggs
an image
Eggland's Best Large White Eggs, 18 Each
$3.79
$0.21 each
1/4 cup sour cream
an image
ShopRite Sour Cream, 16 Ounce
$1.49
$0.09/oz
3/4 cup Canada Dry® Ginger Ale ( reserve 5 tbs for Glaze )
an image
Schweppes Ginger Ale - 2 Liter Bottle, 67.6 Fluid Ounce
4 for $5.00
$1.49
$0.02/fl oz
3/4 cup finely diced crystallized ginger
an image
Valued Naturals Crystalized Ginger, 7 Ounce
$2.99
$0.43/oz
1 lb confectioners powdered sugar
an image
Domino Golden Sugar, 3.5 Pound
$2.99
$0.85/lb

Directions

  1. Preheat oven to 325°F. Grease and flour a Bundt pan.
  2. Whisk together flour, cornstarch, salt and baking powder. Set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla. Mix in eggs, one at a time, until incorporated. Beat in sour cream.
  3. Alternating, add in flour mixture and 3/4 cup of Ginger Ale, starting and ending with flour. Add flour in three additions. Mix just until combined. Fold in crystallized ginger.
  4. Pour into prepared pan and bake for 1 hour or until a toothpick inserted in middle comes out clean, or with a few crumbs.
  5. Meanwhile, make glaze. Whisk confectioner’s sugar, 5 tbs of Ginger Ale and vanilla together until smooth. (You’ll still have some Ginger Ale left over.) Cover with plastic wrap and set aside until needed.
  6. Remove cake from oven and place on a wire cooling rack for 5 minutes. Prick all along bottom of cake (the part showing) with a long skewer or toothpick. Brush with remaining ginger ale. After 5 minutes, place wire rack face down on top of exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove pan. Let cool completely.
  7. Place cake and wire rack on a rimmed cookie sheet to catch drips. Spoon glaze over cake. Let glaze set for at least 15 minutes before serving.