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Ginger Ale and Pear Bundt Cake with Rum Glaze
Holiday dessert time! Switch it up this year with a ginger ale and pear bundt cake. OK, you can make all of the traditional desserts too. The more the merrier, right? But add this bundt cake recipe to your list of dessert recipes for an extra special treat every year.
With subtle sweetness from the pears, tangy sweetness from the ginger ale and a rum glaze for the perfect holiday accent, this bundt cake is just right for all of the season’s occasions.
00:04 making the batter
00:29 blending in the ginger ale
00:47 adding the pears
01:06 making the rum glaze
See the full recipe and shop the ingredients at https://shop.gianteagle.com/recipes/g...
HOW TO MAKE BUNDT CAKE
Preheat oven to 350°; spray 12-cup Bundt pan with cooking spray. In medium bowl, whisk flour, 2 teaspoons cinnamon, baking powder and baking soda.
In large bowl, with mixer on medium-high speed, beat sugars and butter 3 minutes or until light and fluffy, scraping down bowl occasionally. Reduce speed to medium; add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Add ginger ale; beat 1 minute or until incorporated. Add flour mixture and beat 2 minutes or until incorporated, scraping down bowl occasionally; fold in pears and pour into prepared pan.
Bake cake 1 hour or until toothpick inserted in center comes out clean; cool completely in pan on wire rack. Run small knife around edge of pan to loosen; remove cake from pan.
In small bowl, whisk powdered sugar, rum extract, 2 tablespoons water and remaining 1/2 teaspoon cinnamon; drizzle over cake.
Cut cake into 12 slices.
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