Ginger Bundt Cake with Tangy Lemon Glaze

• 3 ¼ cups all-purpose flour, sifted or passed through a sieve (412 grams)
• 5 teaspoons ground ginger
• 2 ½ teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon salt, scant
• 1 cup mild molasses
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 1 cup vegetable oil
• 1 cup boiling water
• 2 teaspoons vanilla extract
• 1 cup toasted chopped walnuts
• ⅓ cup chopped crystallized ginger

Lemon Glaze

• 1 tablespoon butter
• 1 ½ tablespoons fresh lemon juice
• 1 cup powdered sugar

• Preheat the oven to 350°F (175°C).
• Prepare a 10-inch fluted tube (Bundt) pan by spraying with flour-added cooking spray, or rub with shortening and dust with flour. Make sure the pan is well greased.
• In a bowl, whisk together the flour, ground ginger, baking soda, cinnamon and salt. Set aside.
• In a large bowl, whisk the molasses, granulated sugar, eggs and vegetable oil until combined. Stir in the boiling water, then add the vanilla. Add the flour mixture and stir until just combined. Fold in the toasted walnuts and chopped crystallized ginger.
• Pour the batter into the prepared pan and bake on the center rack for about 45 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a cooling rack. Allow the cake to cool completely before adding the glaze.

Glaze

• In a small microwave-safe cup or measure, melt the butter (about 30 seconds). Stir in the lemon juice, then add a few spoonfuls of powdered sugar and mix until smooth. Continue adding powdered sugar until the mixture reaches a drizzling consistency—test by letting some fall from a spoon. Hold the cup over the cooled cake and drizzle the glaze decoratively down the sides.
• Note: If your Bundt pan is dark-colored, reduce the oven temperature to 325°F (165°C) and bake for 45–55 minutes.