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Gingerbread Ring Cake

Gingerbread Ring Cake is a traditional British recipe for a classic Christmas ginger cake that's baked in a ring mould and which is served dusted with icing sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Gingerbread Ring Cake.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

10

Rating:

Tags : Vegetarian RecipesSpice RecipesBaking RecipesCake RecipesBritish Recipes

Gingerbread, in one form or another has been made since at least Medieval times. The first English version comes from 1390. The base recipe may have changed over the years (flour substituted for breadcrumbs, sugar or molasses for honey), but the central ingredients, the ginger, has always been the same. Gingerbread has also always been associated with the end of the year. Originally it was produced for autumn and winter fairs, but today it's often associated with Christmas (a combination of the richness and the spices).

Ingredients:

250ml oatmeal stout
250ml treacle (dark molasses)
1/2 tsp baking soda
250ml plain flour
1 1/2 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp freshly-grated nutmeg
generous pinch of ground cardamom
3 large eggs
200g dark brown sugar
200g granulated sugar
180ml vegetable oil
icing sugar, for dusting

Method:

Combine the stout and treacle in a small pan and gently bring to a boil. Take off the heat, whisk in the baking soda then set aside.

In the meantime, whisk together the flour, baking powder and spices into a large bowl. In a separate bowl, whisk together the eggs and the sugars. Whisk in the oil, then beat in the treacle mixture.

Add the flour mixture and beat the ingredients together until just combined.

Butter a ring mould (bundt pan) well then dust with flour. Shake out any excess flour then pour in the batter. Bang the tin sharply on a worktop to remove any trapped bubbles.

Transfer to an oven pre-heated to 170°C and bake in the centre for about 50 minutes, or until a skewer inserted into the centre emerges cleanly.

Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.

Transfer to an air-tight tin and allow to mature for 24 hours. Dust with icing sugar just before slicing and serving.

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