Ingredients
1 cup packed brown sugar1 cup hot brewed coffee1 cup canola oil1 cup light molasses1/4 cup sour cream2 large eggs, room temperature3-1/4 cups all-purpose flour5 teaspoons ground ginger2-1/2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1 teaspoon salt1 cup chopped walnuts, toasted1/4 cup chopped crystallized gingerGLAZE:2 cups confectioners’ sugar2 teaspoons grated lemon zest3 to 4 tablespoons lemon juiceAdditional chopped crystallized ginger
Preparation
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.
