Ginger-Walnut Tube Cake

Total Time

Prep: 20 min. Bake: 40 min. + cooling


16 servings

Updated: Aug. 09, 2022
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
Ginger-Walnut Tube Cake Recipe photo by Taste of Home


  • 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


  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 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.
  3. 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.
Toasting Nuts
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.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

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