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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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!

maiyanis's picture
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Very delicious cake, even my husband who hates ginger loved it. Min sack a little, dont know why but it was still fabulous

cc2840's picture
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Made this several times and every time it goes far too quickly! Great cake, I don't bother with the icing because it's so lovely without anyway. Tried it with semi-skimmed milk instead of whole milk and it still really worked and if I hadn't had the full fat one I would still think it was the best cake ever!

dewbien's picture
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This cake is a bit tricky to make but an absolute sure fire winner. I think it's impossible to go wrong. I once forgot to add the egg and it still tasted great. I used this for the top layer of my brother's wedding cake and covered it with white chocolate icing. Rich but very tasty and great for a wedding. This is a must if you like ginger cake!!!

muffinmum's picture
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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!!

stacey__101's picture
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Made this cake for a party and everyone loved it! Lovely and moist.

csummers's picture
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Amazing ginger cake, very moist and full of flavour!!

paganini's picture
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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!

lindapoulson's picture
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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.

lemonybanana's picture
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A really gorgeous, moist cake; definately on my list of favourites

foodgeek's picture
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Try it! It's great.

rositamechoni's picture
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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

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

ronnie's picture
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All my family love this cake.

susanhicks1's picture
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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.

mable115's picture
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Really easy and fantastic result. Favourite cake at the moment. Delicious served with custard (didn't put the lemon icing on).

blitz64's picture
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OOpps forgot to star rate it.

blitz64's picture
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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.

hooraynana's picture

Very easy to make - nice and sticky very popular cake

lulrick's picture

It really is as good as everyone else is saying!

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