Vernors Bundt Cake With Vernors Glaze - cooking recipe

Ingredients

1 1/2 cups brown sugar, firmly packed
1 cup butter, unsalted
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
1 cup ginger, soda (Vernors)
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon clove

Preparation

Preheat oven to 350 degrees. Lightly grease a 10-inch tube or 12-cup Bundt pan.
In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernors.
In another large bowl toss together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves.
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 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. The (9-by-13-inch) cake may be served from the pan.