Menu
Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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

Cook: 50 mins - 1 hr

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Ginger

    jin-jer

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

  • 1 tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    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

    butt-err

    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

    Milk

    mill-k

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

  • 85g drained stem ginger, finely grated

    Ginger

    jin-jer

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

  • 1 egg

    Egg

    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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place 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.

Ads by Google

Comments, questions and tips

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

Comments (265)

stonefruit's picture
5

Totally divine.

roccagorgeous's picture
5

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
5

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
5

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
5

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
5

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
5

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
5

Oops - forgot to rate!

mintylam's picture
5

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
5

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
5

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
5

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
5

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
5

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.

Pages

Questions (10)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.