Ale-8 Pound Cake

January 19, 2009

Ale8 Pound Cake

When I moved to Cincinnati about a year ago, I realized that, since my husband (fiance at the time) was also new to the area, I would have to figure out how to make some new friends.  I had previously heard about a website called Ravelry, which is an online porthol for everything fibre-related (knitting, crocheting, spinning, weaving, etc.).  Since I’m a knitter, I thought this site might be a great way to meet some new friends in the area with whom I share this common interest.  To be quite honest, I was expecting to meet a bunch of conservative grannies (and maybe a few crazy cat ladies) … which couldn’t have been further from reality.  Our group – that started as four of us meeting up at Starbucks once a week for a couple hours – has now grown to close to 20 women who meet up at a local bar to knit, drink, eat and chat.  For those not particularly familiar with the knitting world, these meetups are often referred to as ‘Stitch ‘n Bitches’. 

In any event, we’ve all become quite close and one of our members hosted a girls night this weekend.  We all had a great time, most of us drank a little too much and we had some great food to nosh on through the evening.  One dish in particular, the Ale-8 Pound Cake was something I thought I’d like to share.  It’s a pound cake flavoured with a regional drink called Ale-8.  Julia, the gracious chef, explained to us that it’s a pop that is native to Kentucky and is like gingerale… but fruitier.  Apparently the distribution rights are now owned by Coca-Cola but the pop continues to be made (and I think is only available) in Kentucky.  I would imagine that this cake could turn out well using other types of gingerale; however, if you want it to be authentic, see if you can track down the real thing.





2 sticks unsalted butter
½ cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all purpose flour (plus extra for pan)
1 7oz can of Ale-8
non-stick cooking spray (alternately, use shortening to grease pan)




Large mixing bowl
Wooden spoon or spatula
Measuring cups

Electric hand or stand mixer
Tube/bundt pan
Serving dish



  1. Preheat oven to 300F;
  2. Grease, then flour tube/bundt pan;
  3. In mixing bowl, cream butter, sugar and shortening;
  4. Add eggs one at a time, beating well after each addition;
  5. Add lemon extract while continuing to beat mixture;
  6. Add small amounts of flour and Ale-8 alternately, beating well after each addition;
  7. Pour batter into prepared pan;
  8. Bake at 300F for 1.5 hours;
  9. Let cool in pan, then turn onto serving dish;
  10. Cut, serve and enjoy!



As mentioned above, this recipe can certainly be used with other types of gingerale; however, I have a hard time believing that this light fruity flavour can be duplicated by substituting any other type of pop.

Thanks Julia, for the great recipe!


5 Responses to “Ale-8 Pound Cake”

  1. kellymo Says:

    S’OK, dear. I’ll be the ‘conservative granny’. 🙂 Hate that I missed the party – sounds like you all had a blast, and Julia’s cake sounds like a winner.

  2. kellymo Says:

    Now that I think about it… wonder if you could go all KY on this cake and do a bourbon glaze for it, as a hat tip to the Ale8 & bourbon cocktail.

  3. mariahcooks Says:

    Kell, I think that would be a great idea. Do you have a good bourbon glaze recipe to share? Since I am not a native of the land of bourbon, I don’t have one in my bag of tricks… 🙂

  4. kellymo Says:

    I’ve never tried making this one, but anything that gets 4 forks on Epicurious can’t be all bad.

  5. mariahcooks Says:

    seriously…. mmmmm i’m going to have to try this. looks kind of like the rum cake i make… 🙂

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