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1
Combine all of the ingredients in a medium bowl and stir with a whisk or fork until smooth. Add more sugar, if needed, to thicken the glaze to a desired consistency.
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2
Preheat the oven to 325u00b0F and place a rack in the middle. Thoroughly coat one 12-cup or two 4 1/2-cup Bundt pans with nonstick cooking spray. Set aside.
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3
To make the topping: In a small bowl, mix together the walnuts, brown sugar, 3 tablespoons of the superfine sugar, 2 tablespoons of the butter, the cinnamon, 1/2 teaspoon of the ginger, and 1/4 teaspoon salt. Place the topping in the fridge.
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4
In a large bowl, combine the flour, baking soda, remaining salt, and remaining ginger, and set aside. In another bowl, stir together the milk, lemon juice, cream, and vanilla and set aside.
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5
In the bowl of a stand mixer fitted with the paddle attachment, mix the remaining butter, the remaining superfine sugar, the almonds and candied ginger on low speed for 3 to 4 minutes. Add the eggs and yolks one at a time. Stop and scrape down the sides of the bowl.
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6
With the mixer on low, alternately add the dry and liquid ingredients in 3 batches. Stop the mixer, scrape the sides of the bowl, and run for 20 seconds on low speed to fully combine.
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7
Remove the spiced sugar topping mix from the fridge and sprinkle it evenly into the prepared Bundt pan(s).
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8
Scoop enough batter to fill the pans about three-quarters full.
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9
Bake the larger cake for 45 to 50 minutes, or until it is golden brown and a wooden skewer inserted in the center comes out clean. Reduce the baking time to 30 to 35 minutes if using smaller pans.
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10
Remove the cake from the oven and cool in the pan on a wire rack for 5 minutes. Invert the pan to slide the cake(s) onto the rack.
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11
Once the cake has cooled completely, use a fork to drizzle it heavily with Cinnamon-Sugar Glaze. Store under a cake dome to retain moisture.
