Vernor’s Cake

I made my Grandma Lori a Vernor’s Spice Cake. She had seen something about it on the news when they were talking about a bake sale in Downtown Detroit. So I scoured the internet until I found a recipe I thought would work best.

1 cup unsalted butter (room temperature)
1 ½ cup light brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons of vanilla
1 tablespoon of rum extract
1 ¼ cup Vernor’s Ginger Ale
½ teaspoon of salt
2 ½ teaspoons of baking powder
½ teaspoon of baking soda
1 tablespoon of cinnamon
¼ teaspoon of ginger
½ teaspoon grated nutmeg
½ teaspoon of cloves
3 cups of flour

Preheat the oven to 350°F. Lightly grease a 09×13 inch pan or a 10 inch Bundt pan.

In a large bowl, cream the butter and sugars together. Blend in the eggs one at a time. Then blend in the vanilla and rum extracts. Add the Vernor’s. In another large bowl, toss together the dry ingredients. Add a cup at a time to the creamed mixture and mix well.

Spoon into the desired pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and an hour for the Bundt pan). Cool for 15 minutes before removing from pan.  
Dust with powdered sugar.


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