Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(192 ratings)

Cook: 50 mins - 1 hr


Serves 12
Try this moist and gooey stem ginger cake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal285
  • fat10g
  • saturates6g
  • carbs50g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.81g
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  • 225g self-raising flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground mixed spice
  • 115g butter, cut into cubes, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml whole milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g drained stem ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the icing

  • 50g icing sugar, sifted
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice

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  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.

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Comments (265)

stonefruit's picture

Totally divine.

roccagorgeous's picture

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

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

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

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

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

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

Oops - forgot to rate!

mintylam's picture

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

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

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

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

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 :)

jake-finn's picture

Very good cake, 5 stars from the family McMeekin

allielovetocook's picture

Beyond 5 *'s ... just felt I had to make an additional comment on here now I've made the cake with all Golden Syrup and then the Lemon Icing (Yum, yum, Yum), and also using the Black Treacle and Golden Syrup as per the recipe but instead of the Lemon Icing, I skewered holes in the warm cake and drizzled several teaspoons of the syrup from the Stem Ginger jar over ... this is the way I will make the cake in future - goes WAYYYYY beyond good. The treacle lends a depth of flavour that is fantastic and the syrup drizzle makes it unbeatable.
Will be making this over and over again. Thanks BBC Good Food.

daniel_jones66's picture

Absolutely superb cake. So tasty and so easy to make. I used root ginger because I couldn't get hold of stem ginger, I used the same amount and tasted fantastic. Will certainly make it again. I found that the cake complimented the the bbc good food steak & ale pie recipe greatly.


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