Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(177 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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surfnirvana's picture
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The best ginger cake you will ever make! I've made this loads of times now and it always comes out beautifully. Very moist, tastes amazing and everyone loves it!

sparrowfield's picture

Great ginger cake. Lovely and moist. I also used golden syrup as I didn't have black treacle, and used skimmed milk, which is the milk we always have, but it didn't make any difference. Added a few pieces of stem ginger chopped fine and a few nuts on to the icing and it was delicious.

kscooper998's picture

I made this for a tea party and added crystallised ginger on the top for that extra hit. It was delicious!

stonefruit's picture
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Totally divine.

roccagorgeous's picture
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One of the best cakes i have ever made, delicious and above all stayed moist and fresh for days, this will be a regular bake in our house cant recommend enough!

cakeanyone's picture
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Crikey this is a good 'un! Drizzled stem ginger syrup over the cake when it came out of the oven. Best ginger cake ever!!

swetmanje's picture
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This cake is divine! It's as moist as the picture suggests and the flavour is perfectly balanced. Delicious cold or served warm with custard. Also freezes really well.

mrsvlee's picture

This cake is divine. Everyone I make it for thinks it is brill. Made it into cupcakes and it made loads! Really simple but extremely tasty!

hilarydale's picture
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This is such a delicious cake and really easy to make. I made it yesterday and served it to friends this evening and they all loved it (even a lady who wasn't too keen on ginger had a second slice!!)

hilarydale's picture
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This is such a delicious cake and really easy to make. I made it yesterday and served it to friends this evening and they all loved it (even a lady who wasn't too keen on ginger had a second slice!!)

kildaregirl's picture
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I've made this cake so many times now because every time I do people want more and more! it is delicious. The nicest ginger cake ever.

mintylam's picture
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Oops - forgot to rate!

mintylam's picture
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Incredibly moist, scrumptious and ridiculously easy cake to bake! Tweaked ingredients a little bit - added black pepper and root ginger for extra zing and used semi-skimmed milk instead. Not a fan of icing so drizzled a couple of tsp stem ginger syrup over the cake... Simply delicious :o)

hcollins85's picture
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A beautiful ginger cake. I used grated root ginger instead of stem, this gave it a subtle kick and a lovely texture. A favourite with my family and friends!

sharebo's picture
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I served it with some custard and could have eaten the whole cake by myself :) Excellent recipe!

clairebasravi's picture

This recipe is really good very easy i just didnt chop the ginger fine enough but will defo do it again.

msgooding's picture

This cake is so easy to make and tastes heavenly! I added about 15 gms of root ginger for good measure. I made it for afternoon tea with friends and it was polished off in minutes. It was such a success that I'm making another tomorrow!

mrsspikes's picture
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The recipe says this cake can be kept for up to 2 weeks in an airtight container - it didn't even last 2 hours before being gobbled up! Truly delicious, moist, sticky and full of flavour. I made one modification (by mistake) and used 65g of root ginger (I was a bit sleep deprived when baking this!) but it was lovely. I'll try it again with stem ginger now as a good excuse for making it again...

tabbieom's picture

A big favourite of mine. Tried many different recipes and this is the best there is. Absolutely gorgeous

wackaday's picture
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My favourite cake, I've made this so many times! Always add extra ginger myself - I use a mix of fresh, ground and crystallised ginger (and throw in the syrup from the jar!). Tasty :)

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