Table of Contents
Preheat oven to 325 degrees. 2. Generously grease pan with Crisco and dust with flour. 3. In a large mixing bowl beat butter and Crisco until creamy. Add eggs, one at a time. Mix in sugar. 4. Alternating between the two, add flour and ginger ale. Then add salt, vanilla and lemon flavoring.
Combine the butter and shortening in a large mixing bowl. Cream together with an electric mixer. With the mixer running, add the sugar, eggs, flour, ginger ale, vanilla, and lemon juice and mix until well combined. Pour the batter into greased loaf pans and place in the middle of the oven.
Prick all along bottom of cake (the part showing) with a long skewer or toothpick. Brush with remaining ginger ale. After 5 minutes, place wire rack face down on top of exposed part of the Bundt cake. Flip over and let it rest for a minute.
Whisk confectioner’s sugar, ginger ale and vanilla together until smooth. (You’ll still have some ginger ale left over.) Cover with plastic wrap and set aside until needed. 5 Remove cake from oven and place on a wire cooling rack for 5 minutes.
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