
Sticky Ginger Ring
The best ginger cake recipe you'll try! This moist, not too sweet cake is perfect for breakfast, brunch, or afternoon tea.
Ingredients
- 3 1/2 oz unsalted butter diced, plus extra for greasing
- 3 1/2 oz soft light brown sugar
- 3 tbsp black treacle
- 3 1/2 floz milk
- 2 tbsp brandy
- 1 large egg beaten
- 5 oz plain flour
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 3 oz ready-to-eat pitted prunes chopped
- 8 oz icing sugar sifted
- 2 stem ginger pieces drained from syrup and chopped
Instructions
- Preheat the oven to 180°C /160°C fan oven/Gas Mark 4. Using your hands, generously grease a 21 cm (8 1/2 in), 600 ml (1 pint) capacity, round ring mould with butter.
- Put the butter, sugar and treacle in a small pan and heat gently until melted, stirring all the time. Add the milk and brandy and leave to cool, then beat in the egg.
- Sift the flour, spices and bicarbonate of soda into a large mixing bowl. Make a well in the centre, pour in the treacle mixture and stir together until all the flour has been combined - it should have a soft dropping consistency. Stir in the prunes.
- Pour the mixture into the greased ring mould and bake in the oven for 1 hour or until the cake is firm to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then loosen the sides of the cake and turn out on to a wire rack.
- To make the icing, mix the icing sugar with about 2 tablespoons of hot water to create a coating consistency. Drizzle over the cake and down the sides, then decorate with the stem ginger.
Notes
Freezing: Wrap the cake in clingfilm and foil before icing. Freeze for up to one month.
To use: Thaw for 3 hours and complete the cake.
To use: Thaw for 3 hours and complete the cake.
Calories: 516 kcal
Carbohydrates: 90 g
Protein: 5 g
Fat: 15g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 65 mg
Sodium: 209 mg
Potassium: 360 mg
Fiber: 2 g
Sugar: 66 g
Vitamin A: 594 IU
Vitamin C: 1 mg
Calcium: 109 mg
Iron: 3 mg