Ginger-Walnut Tube Cake

• 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
• 2 cups confectioners' sugar
• 2 teaspoons grated lemon zest
• 3 to 4 tablespoons lemon juice
• Additional chopped crystallized ginger

1. Preheat oven to 350u0b0. 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.

brown sugar, coffee, canola oil, light molasses, sour cream, eggs, flour, ground ginger, baking soda, ground cinnamon, salt, walnuts, ginger, sugar, lemon zest, lemon juice, ginger

Taken from www.tasteofhome.com/recipes/ginger-walnut-tube-cake/ (may not work)