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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
  • 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, 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


  • 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.
  • Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough lemon juice to reach a drizzling consistency. Drizzle over cake; sprinkle with additional crystallized ginger.
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.
Nutrition Facts
1 slice: 465 calories, 20g fat (2g saturated fat), 26mg cholesterol, 369mg sodium, 68g carbohydrate (45g sugars, 1g fiber), 5g protein.

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Average Rating:
  • NoLa21
    Jan 13, 2019

    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.