Ginger Beer Cake

If you have heard of a 7 up cake then you would enjoy this adapted version.

Serves: 16
3 c. Pure cane sugar
1 1/2 c. Margarine,softened
5 eggs* egg substitute
3 c. All purpose flour* gluten free all purpose flour
2 Tbsp. Lemon extract
1 c. Ginger beer
Directions:
1. Preheat oven to 325. Generously grease a Bundt pan.
2. Beat pure cane sugar and margarine together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition. Stir flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix ginger beer into batter and pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from pan immediately.
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