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

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

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.