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Mary Berry’s Ginger Spiced Ring Cake

This simple, elegant ginger spiced ring cake from Mary Berry's Classic book is perfect for a celebration, particularly in the colder months. It makes a wonderful Christmas centrepiece.

From the book

Mary Berry


This really is impressive, special and such a treat. Perfect for a celebration, I like to serve it over Christmas time. Light, moist and well-risen, it has a lovely combination of spice to complement the stem ginger.

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175g (6oz) baking spread, plus extra for greasing
175g (6oz) self-raising flour
175g (6oz) muscovado sugar
1 tsp baking powder
3 eggs (see tip)
3 tbsp milk
2 tsp ground ginger
1 tsp ground mixed spice
½ tsp ground nutmeg (or freshly grated)
1 tsp ground all spice
4 stem ginger bulbs, finely chopped
For the icing:
100g (4oz) icing sugar, sifted
2-3 tbsp ginger syrup (from the jar)
2 stem ginger bulbs, finely sliced

Essential kit

You will need a 1.1-litre (2-pint) ring or bundt tin and a piping bag (optional).


Preheat the oven 180°C/160°C fan/Gas 4, then grease the tin well with baking spread and line the sides and base of the tin with strips of baking paper (see tip).

Place all the cake ingredients in a bowl and beat using an electric hand whisk, or a free-standing food mixer, until smooth and creamy. Spoon into the prepared tin and level the top.

Bake in the oven for 25–35 minutes until well risen and just coming away from the sides of the tin. Leave for a few minutes in the tin or until it is cool enough to handle.

Carefully loosen the sides of the cake from the tin, and turn on to a wire rack to cool completely, base side down, having removed the baking paper.

To make the icing, mix the icing sugar and syrup together until smooth and a drizzling consistency. Add the extra tablespoon of syrup if needed. Place a lined baking tray under the wire rack to catch the drips, then zigzag the icing over the cake with a teaspoon or using a piping bag, and scatter with the ginger slices. Carefully transfer to a plate and cut into slices to serve.

Cook time: 25-35 minutes

Prepare ahead: Can be made up to a day ahead and stored in an airtight tin. The icing can be made a few hours in advance; cover the surface with greaseproof paper or cling film to stop a skin forming.

Freeze: The cake freezes well without the icing.

Mary’s Classic Tips:

* Room-temperature eggs give the best results for baking.
* Brush the paper strips with melted baking spread, if you like, to help them stick to the tin. Instead of cutting strips of baking paper, another option is to cut out a disc of paper about 5cm (2in) bigger than the tin. Cut out a circle in the middle of the disc and then cut slits in the paper ring to help it fit into the curved base of the tin.

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From the book: Classic by Mary Berry

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