Ginger-Walnut Tube Cake
My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze. —Nancy Zimmerman, Cape May Court House, NJ
Ingredients
- 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, room temperature
- 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 zest
- 3 to 4 tablespoons lemon juice
- Additional chopped crystallized ginger
Reviews
If I were to rate the cake on taste alone, it would be five stars, no question. However, the cake stuck in the pan, even though I greased with shortening and then floured, as I do with all Bundt cakes and as the directions indicated. My theory is that the sticking was due to the molasses; the only other cake I've ever baked that stuck in a pan was a spice cake I made a couple of years ago, which also contained molasses. I solved that problem by lining the pan with parchment as well as greasing with shortening and flouring. That cake, though, called for being baked in a square pan. Obviously I couldn't do that in a Bundt pan, so next time I'll make this recipe in a tube pan and line with parchment. But despite these problems, the cake is absolutely delicious and a winner in terms of taste and crumb.