Ginger-Walnut Bundt Cake Recipe
Ginger-Walnut Bundt Cake Recipe photo by Taste of Home
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Ginger-Walnut Bundt Cake Recipe

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My husband Ken loves this bundt cake with its bits of crystallized ginger. Feel free to drizzle it with a vanilla glaze. —Nancy Zimmerman, Cape May Court House, NJ
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 1 cup packed brown sugar
  • 1 cup hot brewed coffee
  • 1 cup canola oil
  • 1 cup light molasses
  • 1/4 cup sour cream
  • 2 large eggs
  • 3-1/4 cups all-purpose flour
  • 5 teaspoons ground ginger
  • 2-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup chopped walnuts, toasted
  • 1/4 cup chopped crystallized ginger
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 teaspoons grated lemon peel
  • 3 to 4 tablespoons lemon juice
  • Additional chopped crystallized ginger

Nutritional Facts

1 slice: 465 calories, 20g fat (2g saturated fat), 26mg cholesterol, 369mg sodium, 68g carbohydrate (45g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat brown sugar, coffee, oil, molasses and sour cream. Add eggs; beat until well blended. In another bowl, whisk flour, ground ginger, baking soda, cinnamon and salt; gradually beat into molasses mixture. Stir in walnuts and crystallized ginger.
  2. Transfer batter to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. For glaze, in a small bowl, mix confectioners' sugar, lemon peel and enough lemon juice to reach a drizzling consistency. Drizzle over cake; sprinkle with additional crystallized ginger. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Ginger-Walnut Bundt Cake in Taste of Home November 2015, p82

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