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TEST KITCHEN APPROVED

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 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

TEST KITCHEN APPROVED

1 Reviews

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

By Taste Of Home Editorial Team

Recipe by Nancy Zimmerman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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.

TEST KITCHEN APPROVED

Ginger-Walnut Tube Cake

1 Reviews Add your review

Yield:16 servings

Prep:20 min

Cook:40 min

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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

Text Ingredients

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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.