Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

  • 1
  • 2
  • 3
  • 4
  • 5
(177 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cathywillatt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for the first time (first cake in 7 years in fact!) and it won me a bottle of wine for tasting fabulous. Easy and delicious... and popular!

susieone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the best ginger cake recipe ever!!

thefoodnatic's picture

Can anyone tell me what the U.S. measurements are for this cake? Cheers! =)

kfurber's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This cake is amazing. I think this is possibly the best cake I have made from this website. Beautiful, sticky, moist, it was devoured in an afternoon!

jellybaby25's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very soft and yummy!

laugh_producer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Genuinely the best cake I've ever made, I added a bit of syrup from the stem ginger jar to the mix too. I left off the icing and served warm with homemade custard. It was gorgeous. So good in fact we are having it instead of Christmas pudding this year.

maxbax's picture

Absolutely delicious loved by the whole family and everyone at work

vipsta83's picture

Amazing, realy moist and keeps well. Had it without the icing and it was great as it was. Will def make this again.

njamurphy's picture

When making a cake similar to this I had trouble with the treacle, syrup, sugar and milk mix. For some reason the mix appeared to almost curdle with lumps forming on the top. Very odd. Tried again with the heat lower but same happened again to a lesser extent. Does anyone have any advice?

JIngarfield's picture

Ooh this happened to me too, but i just ran with it. Cake currently in the oven so fingers crossed it comes out ok (I wondered if it was the fat from the whole milk?)...

davidjames86's picture

I have this cake a number of timea and it has always been delicious! it is so moist and the whole family enjoys it. It also freezes well too. Yum Yum!!!

startoria's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful tasty cake and super easy to make.

startoria's picture
  • 1
  • 2
  • 3
  • 4
  • 5

B

darth_tigger's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Marvellous!

This is also a very forgiving recipe. I've made it with light brown sugar, different proportions of treacle/syrup, with or without crystallised ginger, and each time it's been excellent. Next time I'm chucking in a lot more ginger, to see what that does.

dejoycer74's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous recipe. Only problem I found was that I couldn't stop eating the cake once I'd made it.

beverlyba's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wonderful - easy, sticky & tasty. just add a little more stem ginger roughly chopped for extra texture & surprise bit.

paaching's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great cake. I made it for a dinner with the family, they all asked for the recipe. Quite easy to make I put chocolate on the top instead of the lemon icing.

caroline0406's picture

A wonderful flavoursome cake and I've made it three times now. Fogot the egg one one occasion - no problem. Also used lime juice and zest for the icing as I ran out of lemons. Very grown-up and received great comments.

monniemayhem's picture

Its in the oven :-) so excited cant wait .

ellythompson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautifully moist and tasty. Very moreish.

Pages

Questions

Tips