Ginger Brew

by Supper with Michelle

Pound Cake

Let's Stir Tings up a bit.... Shall we?

You don't need a lot of ingredients...

3 sticks of unsalted butter (room temperature) 3 cups of granulated sugar 5 large eggs 1 teaspoon of Vanilla Butter & Nut Extract 1 1/2 teaspoons of Orange Extract 3 cups and 2 tablespoons of Cake Flour 1 cup of "Reeds" Ginger Brew

...if you follow these easy instructions:

Preheat your oven to 325 degrees. In a big bowl, take two of your softened sticks of butter and whip them with your mixer. Begin to add a cup of sugar at a time, along with mixing in one egg at a time. Add in your extracts and mix them in well. Now begin to add your cake flour, one cup at a time and also slowly add in your cup of ginger brew. Your cake mixture should be light and fluffy. Put your cake mixture into a greased bundt pan and bake on the middle rack of your oven for about 75 minutes.

After a little mixing...your cake batter will look light and fluffy like this.

Your home will be filled with such a wonderful aroma. And when your cake is done, take it out of the oven and let it cool for 30 minutes. Then flip your cake over onto your cake holder/plate.


& enjoy!

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