Ginger-Walnut Tube Cake

  Desserts

My husband, Ken, loves this tube cake with its bits of crystallized ginger. Feel free to drizzle it with a lemony glaze.

Ginger-Walnut Tube Cake

Average Rating: 3

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

Instructions

  • 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.

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