Ginger-Walnut Tube Cake: A Spiced Molasses Bundt with Lemon Glaze

A rich, oil-based gingerbread bundt cake packed with walnuts and crystallized ginger topped with lemon icing.

In Austin, when the temperature finally dips below 60 degrees, my kitchen immediately shifts into "spice mode." While cookies are great, there is something incredibly comforting about a dense, dark cake that smells of molasses and ginger. This Ginger-Walnut Tube Cake is essentially a sophisticated, grown-up version of gingerbread. It avoids the dryness that often plagues spice cakes by using a combination of oil, sour cream, and hot coffee. The result is a crumb that is impossibly moist and tender, studded with the sharp, chewy bite of crystallized ginger and the crunch of toasted walnuts. The lemon glaze provides a bright, acidic counterpoint to the deep, dark molasses flavors, making it perfect for holiday brunches or late-night snacking.

Jump to:

• A Sophisticated Gingerbread Centerpiece
• Ginger-Walnut Tube Cake

A Sophisticated Gingerbread Centerpiece

Why You'll Love This Recipe

• Incredible Moisture: The trifecta of canola oil, sour cream, and liquid coffee ensures this cake stays moist for days-it actually gets better the day after baking.
• Texture Contrast: The crunch of the walnuts and the chewy pop of the crystallized ginger break up the soft crumb, making every bite interesting.
• Balanced Flavor: The bright lemon glaze cuts through the heavy, earthy sweetness of the molasses, preventing the cake from being cloying.
• Aromatic: This cake acts as a natural air freshener; the smell of baking ginger and cinnamon will fill your entire house.

Ingredients

For a cake this dense and flavorful, specific ingredients are required to get the chemistry right.

• Brown Sugar: 1 cup packed. This provides moisture and a caramel undertone.
• Hot Brewed Coffee: 1 cup. A strong dark roast works best.
• Canola Oil: 1 cup. Oil creates a moister cake than butter because it remains liquid at room temperature.
• Light Molasses: 1 cup. Use "Unsulphured" or "Original" molasses (like Grandma's). Do not use Blackstrap molasses, which is too bitter and savory for this cake.
• Sour Cream: ¼ cup. Full-fat sour cream adds richness and acidity to activate the baking soda.
• Eggs: 2 large eggs, room temperature.
• All-Purpose Flour: 3-¼ cups provides the structure.
• Spices: A robust blend of 5 teaspoons ground ginger, 1-½ teaspoons ground cinnamon, and 1 teaspoon salt.
• Baking Soda: 2-½ teaspoons. This high amount is necessary to lift the heavy batter and react with the acidic molasses.
• Mix-ins: 1 cup chopped toasted walnuts and ¼ cup chopped crystallized (candied) ginger.
• Lemon Glaze: 2 cups confectioners' sugar, lemon zest, and fresh lemon juice.

How to Make Ginger-Walnut Tube Cake

Mix the Wet Ingredients

Preheat your oven to 350°F. Thoroughly grease and flour a 10-inch fluted tube pan (Bundt pan). In a large mixing bowl, combine the packed brown sugar, hot brewed coffee, canola oil, light molasses, and sour cream. Beat on low speed until the sugar is dissolved and the mixture is smooth. Add the eggs one at a time, beating until well blended. The mixture will be a dark, loose liquid.

Whisk the Dry Ingredients

In a separate medium bowl, whisk together the flour, ground ginger, baking soda, ground cinnamon, and salt. Whisking ensures the large amount of baking soda is evenly distributed, preventing metallic-tasting hot spots.

Make the Batter

Gradually beat the flour mixture into the molasses mixture on low speed. Mix just until the flour disappears. The batter will be somewhat thin and very dark. Stir in the chopped walnuts and crystallized ginger by hand.

Bake

Pour the batter into the prepared pan. Bake for 40 to 50 minutes. Because the cake is dark, visual cues are hard to spot. Trust the toothpick test: insert it into the thickest part of the cake; it should come out clean or with a few moist crumbs.

Cool and Glaze

Cool the cake in the pan for exactly 10 minutes. Invert it onto a wire rack to cool completely. While it cools, whisk together the confectioners' sugar, lemon zest, and enough lemon juice (3-4 tablespoons) to create a thick, pourable glaze. Drizzle over the cooled cake and sprinkle with extra chopped crystallized ginger.

Common Mistakes to Avoid

• Using Blackstrap Molasses: I cannot stress this enough-blackstrap molasses is not for baking cakes. It is medicinal and bitter. Ensure your bottle says "original" or "fancy."
• Under-greasing the Pan: Molasses cakes are sticky. If you miss a spot in your Bundt pan, the cake will tear. Use a baking spray with flour or be very meticulous with shortening and flour.
• Sinking Mix-ins: If your walnuts and ginger sink to the bottom, toss them in a tablespoon of the flour mixture before folding them into the batter. This helps them suspend in the liquid.

Variations

• Orange Glaze: Swap the lemon zest and juice for orange. Orange pairs beautifully with ginger and cinnamon.
• Chocolate Chip: Add ¾ cup of semi-sweet chocolate chips to the batter. Chocolate and ginger are a classic pairing.
• Pumpkin Spice: If you are out of molasses, you can substitute maple syrup, though the texture will be lighter and the flavor less intense.

How to Serve

Slice this cake thick. It is sturdy and travels well. It pairs exceptionally well with a hot cup of Earl Grey tea or a dark roast coffee. For dessert, serve it with a dollop of unsweetened whipped cream to cut the sweetness of the glaze.

Make Ahead and Storage

• Room Temperature: Store the glazed cake in a cake dome at room temperature for up to 4 days. The oil keeps it moist.
• Freezing: You can freeze the unglazed cake for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw on the counter and glaze fresh.

Nutrition Snapshot

One slice (approx. 1/12 of cake) contains roughly 480 calories, 22g fat, and 68g carbohydrates.

FAQs