Sticky Ginger Ring

sticky ginger ring

Sticky Ginger Ring

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The best ginger cake recipe you'll try! This moist, not too sweet cake is perfect for breakfast, brunch, or afternoon tea.
Servings: 6
Calories: 516
Prep Time 15 minutes
Cook Time 1 hour


  • 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


  • 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.


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.
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
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