Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

Try this moist and gooey stem ginger cake

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Cook time

Cook 50 - 1 hr

Freezable

(un-iced)

Method

  1. Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  2. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  3. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  4. Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  5. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Per serving

285 kcalories, protein 3g, carbohydrate 50g, fat 10 g, saturated fat 6g, fibre 1g, sugar 31g, salt 0.81 g

Recipe from Good Food magazine, February 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo Fiz

    01 November 2007

    Fiz rated and commented on this recipe

    5 stars

    Really easy to make, but tastes divine

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  • Binder photo Mel

    01 November 2007

    Mel rated and commented on this recipe

    5 stars

    Absolutely delicious! It's really moist and gorgeous.

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  • Binder photo Harriet

    17 November 2007

    Harriet rated and commented on this recipe

    5 stars

    This cake is amazing and goes down a treat!

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  • Binder photo gailtrew

    04 December 2007

    gailtrew rated and commented on this recipe

    5 stars

    This is the best Ginger Cake I have made and it is simple to do.

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  • Binder photo Louise

    08 January 2008

    Louise commented on this recipe

    It really is as good as everyone else is saying!

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  • Binder photo Jenny

    30 January 2008

    Jenny commented on this recipe

    Very easy to make - nice and sticky very popular cake

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  • Binder photo brum

    01 February 2008

    brum commented on this recipe

    I had no black treacle, so used all golden syrup. Absolutely delicious! Best ginger cake I`ve tasted. Very easy to make,lovely & moist & the lemon icing gave it a slight tang. Its now my husbands favourite cake.

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  • Binder photo brum

    01 February 2008

    brum rated and commented on this recipe

    5 stars

    OOpps forgot to star rate it.

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  • Binder photo andrea

    22 February 2008

    andrea rated and commented on this recipe

    5 stars

    Really easy and fantastic result. Favourite cake at the moment. Delicious served with custard (didn't put the lemon icing on).

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  • Binder photo Susan

    27 February 2008

    Susan rated and commented on this recipe

    5 stars

    This has become our default ginger cake. It's moist with a wonderful texture and excellent taste. I made it for my dad's 80th birthday as he's a ginger-holic and my mum was soon asking me for the recipe. The only thing I do slightly differently is add slightly less stem ginger than stated. 3 knobs from a jar does the trick.

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  • Binder photo Nickie

    28 February 2008

    Nickie rated and commented on this recipe

    5 stars

    All my family love this cake.

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  • Binder photo Pete's Fanny

    12 April 2008

    Pete's Fanny rated and commented on this recipe

    5 stars

    Easy to make and delicious. Very moist. Best ginger cake I've made.

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  • Binder photo rositamechoni

    01 May 2008

    rositamechoni rated and commented on this recipe

    5 stars

    It's very moist and lovely and it may be a tad too sweet for my taste.So a nice cuppa is a must with a slice of this cake. Than you. Rosa

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  • Binder photo foodgeek

    16 May 2008

    foodgeek rated and commented on this recipe

    5 stars

    Try it! It's great.

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  • Binder photo Lemony

    20 June 2008

    Lemony rated and commented on this recipe

    5 stars

    A really gorgeous, moist cake; definately on my list of favourites

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  • Binder photo Linda Poulso

    23 June 2008

    Linda Poulso rated and commented on this recipe

    5 stars

    A very moist ginger cake which had people clamouring for more (and the recipe!). To make life easier I mixed the butter into the flour mixture in the Kenwood, as for pastry. I put the icing on straight from the oven and returned it to cook for 2 or 3 minutes which gives a crisp crunchy topping. This will be one of my 'staple' reicpes.

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  • Binder photo Paganini

    02 July 2008

    Paganini rated and commented on this recipe

    5 stars

    Easy to make, very moist and sticky and yet light at the same time - ticks all the boxes!! I coated with lemon icing rather than just drizzling, a tangy taste with every bite!

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  • Binder photo Charl

    05 July 2008

    Charl rated and commented on this recipe

    5 stars

    Amazing ginger cake, very moist and full of flavour!!

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  • Binder photo Acey

    14 July 2008

    Acey commented on this recipe

    Made this cake for a party and everyone loved it! Lovely and moist.

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  • Binder photo Sarah

    23 July 2008

    Sarah rated and commented on this recipe

    5 stars

    totally delicious,i made this and put in a click and store pot and posted to my friend in tanzania,got there in 2 wks and she said it tasted fab!!

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Cook time

Cook 50 - 1 hr

Freezable

(un-iced)

Ingredients

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115g butter , cut into cubes, plus extra for greasing
  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml whole milk
  • 85g drained stem ginger , finely grated
  • 1 egg

FOR THE ICING

  • 50g icing sugar, sifted
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice
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Per serving

285 kcalories, protein 3g, carbohydrate 50g, fat 10 g, saturated fat 6g, fibre 1g, sugar 31g, salt 0.81 g

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