Ginger-Walnut Tube Cake

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield 16 servings
Test Kitchen Approved
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

Directions

  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.

Nutrition Facts

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

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
Recipe Creator

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