Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(183 ratings)

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Cooking time

Cook: 50 mins - 1 hr

Skill level

Easy

Servings

Serves 12

Try this moist and gooey stem ginger cake

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
285
protein
3g
carbs
50g
fat
10g
saturates
6g
fibre
1g
sugar
31g
salt
0.81g
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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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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.

Recipe from Good Food magazine, February 2004

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Comments

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dorothyd's picture
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I am not a cake eater, but OH loves cake. He said it was OK, so I had to try it, because normally I get really good comments about baking. I thought it was lovely, even though I am not keen on anything with ginger. Recipe worked wonderfully.

greenjade6's picture
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Used this recipe for my husband's birthday cake - delicious! I took note of one of the reviews, which stated that the cake could have done with more stem ginger in it, so added half as much again. I also cut the ginger into chunks rather than grating it. The cake was extremely moist and rich and the lemon icing complemented it perfectly. I don't think that it will be long before the cake is made again!

queeniemay's picture

Utterly utterly gorgeous! Make for a treat as ingredients not cheap. Drizzled lemon icing is a lovely contrast to the rich cake. It's worth following the recipe properly to get it right (I once tried my 'throw everything in at once and mix' method that I often use for cakes but it wasn't so good that time!

bombers24's picture

Also - it freezes brilliantly, so its ideal to pop into lunchboxes!

bombers24's picture

Known as "lush ginger cake" by my children! A firm favourite, although I usually substitute most of the treacle with the syrup from the stem ginger for a lighter, more ginger-y flavour.

bundt66's picture

Best ginger cake ever.
I made this cake last week, following the recipe to every detail. It was one of the best cakes I have ever tasted. It gets more moist the longer it's left (in an airtight container).
I'm baking another one today - the previous one only lasted 6 days and the last piece tasted even better than the first. Excellent recipe.

pink_rach's picture

This cake is very tasty and is now my husbands favourite. The gingerness does develop after a day or so, if it lasts that long

lcombes's picture
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Quick and easy to make and tastes lovely

kitchendemon's picture

Hi,

I have made this cake for the top two tiers of a wedding cake before and it was so amazing it has been requested again many times.

However, I am about to make is for the large bottom tier of a wedding cake and would like to increase the size to about 30cm. Can anyone advise me on the alteration of baking times and temperature? I don't want to have to experiment too much because of the cost of the ingredients!

mint_choc_chip's picture
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'squidgy' even! *there's definitely no squid in it!*

mint_choc_chip's picture
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Awesome birthday cake for anyone who isn't a die hard chocolate lover - so squidy and moreish! Yum yum!

lawmary's picture
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This was lovely. Really straight forward to good. Excellent taste. I had very good feedback from group of friends. Lovely and moist - didn't last long so can't comment on whether it remains moist for long. I shall certainly cook this again.

rebekahmca's picture
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best ginger cake ever, husband absolutely loved it, will definitely be making this again!

joan8415's picture
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This is a really lovely moist cake, just about the best ginger cake that we have eaten. Brought one to work and did not have a crumb left!
If you can keep is in airtight tin for 2 or 3 days is gets even better

moira-j's picture
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This really is the best ginger cake. I've made it loads of times, especially good for a birthday. Stays moist in a cake tin for several days - if it's well hidden. Freezes perfectly, so a great one to stash away.

megs4790's picture
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have made this cake lots of times, it turns out perfect everytime and is very popular! moist and delicious, very moreish!

familyhistoryaddict's picture

I found making the cake a bit fiddly with the weighing out of the treacle but otherwise easy. Tasted wonderful and had many good comments. Several friends wanted the recipe. Will certainly add this to my repertoire.

JIngarfield's picture

Hey, just read your review as my first attempt sits nicely in the oven making the house smell lovely and gingery! :) I noticed you mentioned the weighing out of the syrup especially was a bit tricky...what I found was easier is that if you have digital scales, stick the medium saucepan on top, set the scales back to zero then add the syrups directly into the pan...that way, no sticky transfers needed as that's the pan you'll use to heat it through with the milk and sugar! :)

lozzarain's picture
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Excellent cake, best to leave it 24 hours to eat as I could definitely taste and feel the quality was better after this time of resting. Also I uses semi skimmed milk.

lozzarain's picture
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Excellent cake, best to leave it 24 hours to eat as I could definitely taste and feel the quality was better after this time of resting. Also I uses semi skimmed milk.

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