Ginger-Walnut Tube Cake

Name: Ginger-Walnut Tube Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings.
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 Eggland's Best 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

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 Eggland's Best 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

Directions

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.

Editor's Note

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.

Originally published as Ginger Bundt Cake in Taste of Home November 2015

Reviews

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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.