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#GreenBottleThursdays: Ginger Ale Cake

img_0770**Every Thursday, join us for our December #GreenBottleThursdays series, as we share holiday recipes utilizing Dr. Pepper specially-marked products including Canada Dry Ginger Ale (regular and diet), Canada Dry Cranberry Ginger Ale, 7UP (regular and diet), 7UP Cherry, 7UP Pomegranate and Squirt (regular and diet) as ingredients. As you purchase these products, Dr. Pepper will donate ten cents per each bottle or 12-pack sold to The Salvation Army in your area! Check out this week’s recipe!**


Ginger Ale Cake

ginger-ale-cake-9

INGREDIENTS
Cake Batter
  • 1¾ cups all-purpose flour
  • 1 cup sugar
  • ¼ cup Canada Dry TEN® ginger ale
  • ¼ cup Canada Dry® ginger ale
  • ½ cup salted butter
  • ½ cup full fat yogurt
  • 2 large eggs
  • 1 tbsp freshly ground ginger
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ½ tsp baking soda
  • ¼ tsp baking powder
Ginger ale frosting
  • 1 cup shortening
  • ½ cup salted butter
  • 6-8 cups powdered sugar
  • ¼ cup Canada Dry TEN® ginger ale
  • ¼ cup Canada Dry® ginger ale
  • 2 tbsp freshly ground ginger
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp meringue (optional-for stability)

INSTRUCTIONS
Cake Batter

  • In a mixing bowl, cream butter and sugar.
  • Add the eggs and mix until just combined.
  • Add cinnamon, nutmeg, cloves, baking powder, baking soda, vanilla extract and freshly ground ginger and mix again.
  • In a separate bowl, add both the ginger ales and yogurt. Mix properly with a spoon until there are no lumps.
  • Add this yogurt mixture and flour into the mixing bowl. Mix until the batter is just combined.
  • The batter will be thick. Don’t over-mix or try to thin it out!
  • Pour this batter into 3 round cake pans (Dimensions: 8×2).
  • Bake at 350 degrees for 25 minutes or until an inserted toothpick comes out clean.
Frosting
  • In a mixing bowl, add shortening and butter. Mix until everything is fluffy.
  • Add cinnamon, nutmeg, meringue and freshly ground ginger. Mix again.
  • Add the regular Canada Dry® and mix again.
  • Add Canada Dry TEN® and mix again.
  • Start adding powdered sugar (1 cup at a time) while mixing.
  • After adding 6 cups of sugar, check to see if you are satisfied with the consistency. The frosting should be creamy but thick so that it can sufficiently hold the weight of this layered cake. If it’s too soft, add more powdered sugar and mix again.
Cake Assembly
  • Use a sharp serrated knife to cut the sides of the three cakes.
  • Place one cake on a cake stand. Fill a piping bag with ginger ale frosting and attach a piping tip. Hold the bag at a 90 degree angle and pipe little stars of frosting on top of the cake.
  • Place the second cake on top of the frosting. Hold the piping bag at a 90 degree angle again. Pipe little stars of frosting on top of the cake.
  • Place the third cake on top of the frosting.
  • Hold the piping bag at a 90 degree angle again. Pipe little stars of frosting on top of the cake.
  • And you are done!

Recipe via CakeWhiz.com

Plan on making this cake? Take a photo of your finished product and be sure to tag us on social media on Facebook at “Salvation Army STL” or on Twitter/Instagram at @salarmystl! Don’t forget to add the hashtag #GreenBottleThursdays.