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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choccow56's picture

Beautiful moist cake , delicious flavour, definitely a keeper.

reena123's picture

Really easy and tastes amazing. I served this with creme fresh and it was a hit with the family. Great as a cake with a cup of tea or served as a pudding.

mistysocks's picture

Hubby had a craving for Ginger cake, this was absolutely delicious, kept really moist and sticky. Will make this again soon!!

stormee88's picture
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I've just baked this cake and had a small piece to try.. It took 1 hour to cook completely, it's cooled now and the outer cake is pretty hard - maybe it was my oven cooking unevenly?!
I also upped the quantity of spices put in and it's not really spicy/gingery at all, just quite rich..will put even more in next time. The cake is moist on the inside, I used 300g golden syrup,maybe next time will try with treacle and see if there's a difference. From the comments I've read the cake gets better with time, so I'll see tomorrow if it's any better than today, from the reviews being soo good, I was slightly disappointed :(

vivaves's picture
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Wow - how nice is this cake! The best ginger cake I've ever made / tasted. Sticky, rich, sweet, warming and spicy - it ticks all the boxes. Would give it twenty stars if I could. Low in fat it may be, but not exactly low on sugar! But then again, who cares when it tastes this good? I'd happily forsake all other luxuries to have a piece of this! It is sheer pleasure and you only need a little bit for total cake satisfaction.

Technical notes - perfectly fine made with skimmed milk, don't need whole milk. Don't bother with the icing - a case of gilding the lily, I fancy.

slesha's picture
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Absolutely loved this cake. Didn't have ginger powder or stem, so used finely grated fresh ginger (root). And for icing I used 1/4 lemon and 3/4 orange, which has worked a treat also. Recommend this cake thoroughly.

greenandblacks's picture

This is the best ginger cake recipe I have tried (and I have tried a lot). My tweak is to use about 3 balls of stem ginger from a jar, and then about 40-50g crystallized ginger as well as the ground ginger. Drizzling the icing over is fine, but unless it is very thick the icing discolours long before the cake's shelf-life is over. Very thick royal icing works well as a topping for this ginger cake.

fern42's picture

Made this in a 2lb loaf tin without icing - best ginger cake I've ever made! Just perfect and shall be making lots more...

DiDe's picture

I make mine in a 2lb loaf tin too but find the mixture is too much and make a few buns with the surplus. Do you pour all the mixture into the loaf tin?

emily3011's picture
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I love this cake and make it over and over again!!

jessousley's picture
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When I cooked this a few months ago it looked lovely when I took it out of the oven. It was only on tasting it at my first dinner party in the new house that I realised it was really salty and not sticky at all. In fact it was rather dry and didn't have all that much of a rich ginger taste either. Was really disappointed, it was a let down to my other courses which everyone enjoyed. I really don't know WHAT went wrong, it must have been some of my ingredients. Maybe the butter was too salty.. or the flour was too long sitting in the cupboard.. I don't no!!!

hayleyboddington's picture
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Wow amazing.. My family loved this, will made again.

lou-la-belle's picture

My liquid mixture in the saucepan separated and was lumpy. I couldn't salvage it so bunged it in with the flour mixture and kept fingers crossed. It's in the oven now. I am an inexperienced cake maker so not sure what my mistake was - any thoughts? Will taste and rate when it comes out the oven.

poundsandounces's picture
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Made this yesterday, very easy, only thing I did different was I used crystallised ginger instead of stem ginger in syrup, as it was quite expensive! I did not think it made any difference at all, this cake was lovely and moist and very gingery, the lemon icing was a nice surprise to. All in all a lovely cake, easy to make and delicious to eat!

sjtucker's picture
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I'm not sure whether I put the temperature on too high, but after leaving the cake in the oven for 35 minutes I decided to check it, only to find it was burnt on top but uncooked inside - did I do something wrong?

salser's picture
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Delicious! This was easy and really lovely. I've tried several ginger cake recipes in the past and I think this is "the one"!

lekkerkos's picture
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I forgot to say I also don't to the icing, it's great without it.

lekkerkos's picture
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Most delicious and easy to make ginger cake! Made it some time ago and although it was good I thought it a bit too gingery - but fortunately saved the recipe! Tried it again a few months ago, misread the amount of ground ginger (used 1t instead of 1T), left out the stem ginger and we all loved it!! Delicious taste, easy to make, lovely warm glow from the spices. Next time used 1&1/2t ginger which is just right for our taste. This cake is now one of our favourite everyday cakes :-) and so good to know it's low fat too!

stronab's picture
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It's unusual to find a recipe that works perfectly straight out of the gate, but this is one. I agree with everything all the other rave reviews say, and I'd give it six stars if I could.
It's moist without being claggy; gingery without being overpowering, and it even looks wonderful: no saggy middle, no dried-out edges.
The lemon icing provides a lovely tartness, although I think next time I'll try it with a vanilla/cream-cheese sweet topping, just to see.
It goes straight into the repertoire folder, in any case.

kelsey's picture

FIRST VENTURE INTO BAKING AND I PICKED A FANTASTIC CAKE
DID NOT GO ROUND THE FAMILY MUCH AS I COULDNT STOP EATING IT MYSELF DEFINATELY MY KIND OF CAKE

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