Ginger Ale Cake

For this recipe you will need candied ginger. Since you donât know me yet let me inform you that I am completely crazy; and totally believe in making everything from beginning to end. However, you could purchase pre-made candied ginger. If you have never candied ginger before it is EASY to do. When you make it everyone will think that you are super woman *stupid mortals*.

Using fresh ginger, peel and slice about 1/8â thick⦠do not, and I repeat do not try and get all fancy by dicing, chopping, or julianning â you will regret it! Slice it! Toss it into a crock pot. Pour Sprite over the ginger until it is just covered. Add 1 cup of sugar and 1 cup of water – stir. Cook on medium heat for around 8 hours. All of the liquid will reduce down to thick syrup. Pull the slices out and let them dry on a wire rack. Once cooled, toss in granulated sugar. *As a little side note, the syrup that is left behind is fantastic in hot tea⦠I highly recommend it!

Ginger Ale Cake


  • 4 ½ cups All Purpose Flour
  • 2 cups sugar
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 2 ¼ sticks unsalted butter
  • 1 cup milk
  • 1 ½ cup Ginger ale
  • 3 tablespoons freshly grated ginger
  • ¼ cup finely chopped candied ginger
  • 2 tablespoons vanilla
  • ½ cup sour cream
  • 6 egg whites


  1. Start by beating butter on high with the paddle attachment of your electric mixer. Once it turns to a pale color add the sugar and cream for 3 minutes. Add salt, baking powder, fresh ginger, and sour cream. Put ginger ale, milk, and vanilla into a separate bowl. Slowly add flour in parts of 4 alternating with liquid mixture. Once complete stir in chopped candied ginger. Beat egg whites until they have a stiff peak and fold into mixture.
  2. I like to bake at 320F to achieve a nice flat top to my cake.

    this is defintley not fat free



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