Ginger Walnut Tube Cake Recipes

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GINGER-WALNUT TUBE CAKE



Ginger-Walnut Tube Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 18

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

Steps:

  • 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., 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., 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 : Calories 465 calories, Fat 20g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 369mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.

CRAIG CLAIBORNE'S WALNUT AND GINGER CAKE



Craig Claiborne's Walnut and Ginger Cake image

I found this recipe online and am posting it here. It was also titled in French as Gâteau aux Noix et Gingembre. I haven't tried this cake yet.

Provided by coconutty

Categories     Dessert

Time 2h35m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb butter, cut into 1-inch cubes
3 cups sifted all-purpose flour
1/2 lb candied ginger, cut into 1/4-inch cubes (about 1 cup)
1/2 lb golden raisin (about 1 1/2 cups)
1 lb walnuts, preferably black walnuts, broken into pieces (about 3 3/4 cups)
1 teaspoon baking powder
1/2 teaspoon salt, if desired
2 cups sugar
6 egg yolks (about 1/3 cups)
1/3 cup madeira wine or 1/3 cup sweet sherry
6 egg whites (about 1 cup)
cognac (optional) or rum (optional)

Steps:

  • Preheat oven to 275 degrees F.
  • Lightly butter inside of a 10-inch, 12-cup Bundt pan. Sprinkle with flour and shake out excess.
  • In a mixing bowl combine the ginger, raisins and walnuts.
  • Sift together 3 cups flour, baking powder, and salt. Sift this mixture over ginger-and-nut mixture.
  • Put 1 pound butter into the bowl of an electric mixer. Start beating while gradually the sugar. Cream mixture well and gradually beat in yolks. Beat.
  • in 1/3 cup Madeira.
  • Pour and scrape this mixture over nut mixture, and blend the ingredients thoroughly. This is best done by hand.
  • Beat egg whites until stiff, and fold into the batter thoroughly, until they do not show.
  • Pour the batter into the prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours, or until cake is puffed above pan and nicely browned on top, or until internal temperature is 200 degrees F. on thermometer.
  • Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch or more of Madeira, dry Sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.

Nutrition Facts : Calories 857.4, Fat 57.8, SaturatedFat 22.6, Cholesterol 175.7, Sodium 380.1, Carbohydrate 78.1, Fiber 4.1, Sugar 45.8, Protein 13

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