Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(176 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

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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joannemccaughey's picture
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I usually make this cake as per the recipe and love it. It is also my secret work cake which I will not part with the recipe!

Have made it without treacle as foolish larder error, it is not as nice but is ok, makes it a bit too sweet.

Lemon icing is really vital as reduces the sweetness.

Ace cake

lisawebber's picture
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Great cake - although I had to guess the measures for treacle and golden syrup as I couldn't think of a way to weigh out 115g. Measures in tbs would have been easier.

marygray7's picture
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Devine & perfect in every way!

von1972's picture
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My husband loves ginger so I made this cake for his birthday. Everyone was not looking forward to it as no one else likes ginger! However............they all loved it! Some even had second helpings, much to my husbands dismay!
Best ginger cake I have ever had and have already made it again since. Its light and the lemon icing really gives it a nice tangy taste. its not the same without that.
Plus, very quick and easy to make.

rowena911's picture
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The best ginger cake recipe I've come across.

onlyme's picture
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I made this cake this morning for a family get-together this afternoon. Also made a victoria sandwich which I thought would be more popular but the ginger cake went first and everyone loved it. It was very moist and the lemon icing complimented the ginger perfectly.
A great cake to make in the food processor. I made it in a 2lb loaf tin and it worked really well.
Can't wait to make it again!

helensal's picture
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I am sure its delicious with the lemon icing but i didnt bother and still thought it was the nicest ginger cake i have ever tasted

lamathe04's picture
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One of the best cakes I've ever eaten, and certainly the best I've ever baked (so so easy to do)!

tlavingtonm's picture
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My whole family loves this. My search for the perfect ginger cake is finally over! Soooooo addictive.

willowby's picture
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This ginger cake is so easy to make and absolutely gorgeous. I did make a couple of changes, I only had Golden Syrup, so I used double quantity instead of Treacle, and I couldnt find any Stem Ginger in my local supermarket so I bought Ginger Conserve with chunks of stem ginger instead and put 120g in. The cake was lovely and moist, with lots of flavour. Definitely a keeper.... and I think I'll stick to my slightly modified version. It worked for me. :-)

willowby's picture
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This ginger cake is so easy to make and absolutely gorgeous. I did make a couple of changes, I only had Golden Syrup, so I used double quantity instead of Treacle, and I couldnt find any Stem Ginger in my local supermarket so I bought Ginger Conserve with chunks of stem ginger instead and put 120g in. The cake was lovely and moist, with lots of flavour. Definitely a keeper.... and I think I'll stick to my slightly modified version. It worked for me. :-)

hayes812's picture
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This is so easy to make and tastes fantastic, instead of rubbing the butter into the flour, I added this to the treacles and sugar in the pan along with a couple of tablespoons of currants, then added to the dry mixture. Turned out perfectly.

jorazz1's picture

I made this without the lemon drizzle topping. It was very nice and has kept for a week

misslulu's picture
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Great used semi skimmed milk and have used ginger puree when I didn't have stem ginger and still the best ginger cake recipe ever.

c-sherwood's picture
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Im eating a slice of this as I type, thats how good it is! So easy to make (Ive only made a carrot cake before now) and sooo delicious. I made it in a loaf tin rather than round which didnt seem to affect anyhting and also used twice the golden syrup as I didnt have any black treacle. It is sweet but the ginger means not over-poweringly so. Going to be a regular I think!

faelas's picture

Really easy to make and tasted delicious! I didn't have stem ginger but it wasn't missed. Strong enough ginger flavour without it. A super moist cake. I'll definitely be making this a LOT!

loubypritchard's picture

Took this into work for my colleagues and everyone loved it! I used semi-skimmed milk as I didn't have full fat and it was no problem. Definitely will be making again :-)

fukutome's picture
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I have had my friends request this cake on sooo many occasions, including a wedding (three tiers of indiviual cupcakes)! I will never even look at another gingercake reipe!

suziecake's picture
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This gingercake was moist and sticky with a good flavour. I made it instead of a Christmas cake, as my family dont like fruitcake. Topped it with lemon glace icing and a 'snow scene' to pretend it was a proper Christmas cake. Everyone liked it. It didn't rise in the middle though: I measured the ingredients carefully, used the right sized tin, and didn't open the oven door during baking so I'm not sure why this was, but I trimmed the cake before icing and no-one was any the wiser! I would make it again, but perhaps using a 2nd egg and less milk. The cake keeps really well, but if making again I'd only ice the day before needed - my 'snow scene' was more like a 'slush scene' by Christmas day!

chips4me's picture
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This is the first gingercake I have ever made and was to die for, I wont use another recipe. Didn't bother with the icing but instead pricked the cake all over whilst still warm and poured over some golden syrup that I had warmed in a pan then left it to soak in. The result was an unbelievably gooey topped ginger cake that my kids got all over their fingers whilst eating, childhood memories are made of these!

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