Cranberry Ginger Ale Pound Cake

Along with seasonal ingredients, the holidays also tend to bring seasonal food products into grocery stores that you normally wouldn’t be able to get at other times throughout the year.

I’ve seen things like peppermint flavored marshmallows and ice cream, gingerbread flavored everything, cranberry pop tarts, holiday coffees and teas, assorted nut baskets.

Cranberry flavored ginger ale is another one, and apart of the reason that we’re here today, discussing pound cake.

I grew up with the understanding and personal experience that lemon soda did absolutely marvelous things to pound cake. I’ve already shared the proof of that in a past post from several years ago, but this year, when the cranberry ginger ale came back into stores, I started to wonder if I could put the ‘lemon soda theory’ to the test for the holidays, albeit with a small ingredient swap.

Long story short, the swap turned out very well.

The cake itself is probably going to be the richest and yet also lightest pound cake you’ve ever had. When baked correctly, it just melts in your mouth. The cranberry ginger ale doesn’t overpower the other flavors, but it’s prominent enough to where you can definitely tell that theres more in the cake than just lemon.

Quite honestly, it doesn’t it doesn’t need the glaze on top, but I did add one as the glaze brings out the flavor of the cranberry ginger ale more.

Go ahead and add a dollop of whipped cream or ice cream to this; you will probably shed a tear.

And just like that, here we are: two days away from Christmas, and also at the last recipe for the 12 Days of Christmas.

As always, it’s been a whirlwind of baking that tuckers me out. But as always, I’ve also greatly enjoyed making these holiday goodies, and sharing them with all of you. This series has become very special to me over the years, to the point where it just wouldn’t be Christmas without it.

Thanks to all of you who’ve been following along these past twelve days, whether for this year or for previous years. I genuinely appreciate it, and I hope that you’e able to get some holiday baking in for yourself and for your loved ones. Check out some really delicious, and pre-tested/approved options below.

From Jess to All: Merry Christmas, Happy Holidays, Health, Rest, Love and Light. ❤️ 💚

Day 1: Cranberry Sourdough Muffin Tops

Day 2: Pesto Chicken Rolls

Day 3: Pfeffernüsse Spice Cookies

Day 4: Chunky Cranberry Apple Sauce

Day 5: Mini Iced Gingerbread Cakes

Day 6: Spiced Spritz Butter Cookies

Day 7: Pecan Shortbread Linzer Cookies

Day 8: Gingerbread Scones

Day 9: Winter Spice Sugar Cookies

Day 10: Cranberry Almond Pie

Day 11: Lemon Olive Oil Sugar Cookies

Day 12: Cranberry Ginger Ale Pound Cake

Cranberry Ginger Ale Pound Cake

Recipe Adapted from a Previous Recipe on Cooking is My Sport

Ingredients

1 1/2 cup unsalted butter, softened
3 cups sugar
5 eggs
3 cups all purpose flour
2 tablespoons lemon extract
3/4 cup cranberry-flavored ginger ale (I’ve used both Canada Dry and Trader Joe’s)
1/4 cup lemon juice

For Glaze (Optional)

2 cups powdered sugar
A few tablespoons of the cranberry ginger ale

Directions

Preheat oven to 325 degrees. Grease and flour a fluted bundt pan (or 2 greased and floured loaf pans) and set aside.

Cream together butter and sugar in a large bowl until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add flour.

Beat in lemon extract, cranberry ginger ale and lemon juice

Pour batter into Bundt or loaf pan(s). Tap the bottom of the pans onto a countertop a few times to eliminate air bubbles.

Bake for 1 hour and 15 minutes, until toothpick inserted into center of cake comes out clean, or a direct read thermometer inserted into cake reads 190-195 degrees Fahrenheit. (Note: if you’re using 2 loaf pans,the cook time will obviously be shorter, so check it sooner rather than later.)

Allow cake to cool for at least 35-45 minutes on a wire rack before unmolding from pan, then allowing to completely cool on a wire rack.

For Glaze: combine the sugar with a few tablespoons of the cranberry ginger ale until it forms a smooth, but still somewhat stiff glaze. Use a fork to drizzle on the top, and allow to sit for at least 15 minutes until it is set.