Ginger-Walnut Tube Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 16 servings.
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
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1 cup packed brown sugar
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1 cup hot brewed coffee
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1 cup canola oil
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1 cup light molasses
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1/4 cup sour cream
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2 large eggs, room temperature
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3-1/4 cups all-purpose flour
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5 teaspoons ground ginger
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2-1/2 teaspoons baking soda
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1-1/2 teaspoons ground cinnamon
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1 teaspoon salt
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1 cup chopped walnuts, toasted
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1/4 cup chopped crystallized ginger
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GLAZE:
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2 cups confectioners' sugar
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2 teaspoons grated lemon zest
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3 to 4 tablespoons lemon juice
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Additional chopped crystallized ginger
Directions
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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.
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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.
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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.
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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