Real ginger ale is a favorite drink of mine, I LOVE its spicy wonderfulness!!! I don’t think I’ve shared a dessert on here before, and this is a delicious and fun twist on a classic spice cake. So pick up a bottle of ginger ale (I used Bruce Cost), some nutmeg, cloves, and other spices, and get to baking this beauty!

I made this for a big family Sunday night dinner that was so much fun. You know, the loud noisy wonderful family parties where everyone is talking at once? My oldest niece, Lisa, was in town from St. Louis visiting with her husband and two kids, as well as our oldest son with his girlfriend and his former roommate Bert, all joined us a couple of weeks ago when I made this cake. I also used my mother’s bundt pan (doesn’t everyone think of that scene in My Big Fat Greek Wedding when they hear those words?), for the very first time! My mother passed away in 1995 and I’ve had it since 1998 and never used it until now. I could feel her. It was a nice connection to have while making this from scratch, super delicious cake for a Sunday family dinner party.


I served it with a dab of good vanilla ice cream and a fresh strawberry garnish. Two guests took some home and told me later they ate it all for breakfast! It was very, very good!!!



1 cup unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1 scant cup of white sugar
4 large eggs, at room temperature
1 tbs. vanilla extract
1 cup Bruce Cost Ginger Ale
1/2 tsp. kosher salt
2 1/2 tsp. baking powder
1 tbs. rum
1/2 tsp. baking soda
1 tbs. cinnamon
1/4 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
3 cups of all purpose flour


Sifted confectioner’s sugar for dusting on the top

Preheat oven to 350°. Grease and flour a (9×13 inch) pan or a (10 inch) tube or Bundt pan.

In a large bowl, cream together butter and sugars. Blend in eggs, vanilla extract and rum. Add Bruce Cost Ginger Ale.

In another large bowl toss together the dry ingredients. Add to the creamed mixture and mix well.

Spoon into prepared pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and 55 – 60 minutes for the tube or Bundt pan).

Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners’ sugar. Serve with LOVE! Enjoy!


For more irresistible recipes like this spice cake, visit my blog LOVE- the secret ingredient.

About The Author

My name is Mary Frances. I am a designer, creative director, painter, wife, mother and cook. I own an internationally recognized, award-winning brand development and marketing communications firm in New York City, and am a graduate of Parsons School of Design. I especially love to cook and serve great food to make people content and happy. Hearing mmmm’s makes my heart soar. I grew up in suburban St. Louis, in Webster Groves, the youngest of six and the only girl. (Yes, that’s FIVE older brothers!) My mom was a great home cook, and she made sure that I could make a mean pie from scratch. After Parsons, I married, had two boys and moved from NYC to the NJ suburbs where I threw myself into cooking and entertaining. Now it’s time for me to share the great recipes, tips, stories and LOVE with you. The inspiration for LOVE – the secret ingredient came from our youngest son when he wrote in a gift cookbook that the one ingredient that was ever-present in my meals was love. When you cook with LOVE, everything just tastes better.

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