Best 2 Ginger Walnut Tube Cake Recipes

"Ginger Walnut Tube Cake is a type of cake that is known for its distinctive ring shape and the combination of ginger and walnut flavors. It is a versatile cake that can be enjoyed as a snack or as a dessert, and it is also a popular choice for special occasions. This cake is relatively easy to make, but it does require some time for the batter to rise and for the cake to bake properly. If you are looking for a delicious and visually appealing cake to try, then ginger walnut tube cake is a great option."

Here are our top 2 tried and tested recipes!

WALNUT AND GINGER CAKE

Walnut and Ginger Cake image

Provided by Craig Claiborne

Categories dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 pound butter, cut into 1 inch cubes, plus butter for greasing pan
3 cups sifted all-purpose flour, plus flour for dusting pan
1/2 pound candied ginger, cut into 1/4-inch cubes, about 1 cup
1/2 pound golden raisins, about 1 1/2 cups
1 pound walnuts, preferably black walnuts, broken into pieces, about 3 3/4 cups
1 teaspoon baking powder
Salt to taste if desired
2 cups sugar
6 egg yolks, about 1/3 cup
1/3 cup Madeira wine or sweet Sherry wine
6 egg whites, about 1 cup

Steps:

Preheat oven to 275 degrees.
Lightly butter inside of 10-inch, 12-cup bundt pan. Sprinkle with flour and shake pan to coat inside. Shake out excess.
In 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 pound of butter into bowl of electric mixer. Start beating while gradually adding sugar. Cream mixture well and gradually beat in yolks. Beat in Madeira.
Pour and scrape this mixture over nuts and blend the ingredients thoroughly. This is best done by hand.
Beat egg whites until stiff and fold in thoroughly until they do not show.
Pour batter into 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 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 more of Madeira, dry sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.

Nutrition Facts : @context http, Calories 1128, UnsaturatedFat 39 grams, Carbohydrate 114 grams, Fat 72 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 29 grams, Sodium 585 milligrams, Sugar 73 grams, TransFat 2 grams

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

Ingredients

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

Tips:

To make sure the cake is cooked through, insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is done.
For a moister cake, soak the walnuts in warm water for 30 minutes before using.
If you don't have a tube pan, you can use a 10-inch bundt pan.
Dust the cake with powdered sugar before serving for a touch of elegance.
Serve the cake with fresh berries or whipped cream for a delicious dessert.

Conclusion:

The ginger walnut tube cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a hint of spice from the ginger and a delightful crunch from the walnuts. It is sure to be a hit with everyone who tries it.