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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

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
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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

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.

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Comments (266)

stronab's picture
5

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

gillibe's picture
5

Moist and tasty. Good with a little more slightly thicker icing.

kymberlina's picture
5

Utterly gorgeous and moist. I tried it for the first time today, had a little problem with heating the treacle but I put on too high a heat to start.
Apart from my amateur mistake, it was very easy to make and already half of it has gone. Definitely one I will be making for many years to come.

donnamc63's picture
5

also great as a pudding with ice-cream

jessousley's picture
1

Mine turned out very salty and not very gooey or moist, I don't know why..

1bonny's picture
5

Absolutely gorgeous, the only thing I did different was put the mixturew in 2 bread tins, worked out great. Oh dear my poor waist line!!

sallycarter71's picture
5

Made it for a birthday earlier this month and everyone loved it. Lovely texture and great taste.

jax1974uk's picture
5

really easy but i decided to change the icing
to whipped cream with some lime through it and added some lime zest

worked well

kildaregirl's picture
5

This cake deserves its 5 star rating. It is absolutely gorgeous! If you like ginger you will love this cake. I believe I will make it again and again!

joekah's picture
5

I made this again and it curdled again. Can anyone advise why this keeps happening?

I don't think I'll make it again as I have another GoodFood ginger cake recipe which is just as good.

halifaxlady's picture

Lovely moist cake just as I like them yummy !!

jo-jo-beans's picture
5

Awesome!! Very easy recipe to follow and it tasted gorgeous. Didn't make the icing tho, but stands well on it's own.

sjones's picture
5

This is fab and gets better with time - it kept for well over a week with no problems at all except for getting gooey and more delish. I made it even more moist and yum by pricking holes all over it and pouring in the syrup from the stem ginger as you would with a drizzle cake - it worked really well and made it so that you could really have served at a pudding if you wanted, with something like mascapone or creme fraiche. Was loved by everyone.

elliehappyface's picture

This is a delicious ginger cake I put more stem ginger in and it was so scrummy ..was very easy to eat too.....

joekah's picture
5

I made this cake and it tasted amazing and the texture was fantastic. Everyone loved it.

I'm ashamed to say that the milk and sugar curdled. Milk was totally fresh and i have no idea how it happened. any ideas?

starameth's picture
5

Was worried about how runny it was when I poured it into the cake tin but it came out lovely and moist.
I used 3x frozen ginger cubes and it came out lovely and gingery.

chutknee's picture

I`m new to the site, joined today in fact! I love the sound of this and will certainly be making it..will report back when I do!!

sarahhawker's picture
5

This recipe is fab, we left out the cinnamon and put more mixed spices in, this cake tastes so much nicer than the tate and lyles jamacian ginger cake, ive made it a few times and always comes out perfect.

imkah85's picture

I have made this cake on several occasions now and it never fails to taste stunning.

I always skip the icing and have it with ice cream/custard instead. It's just lovely warmed up.

As far as the recipe goes, I put extra ginger (ground and stem) in as I am ginger's biggest fan. My less ginger loving friends have never said it's too gingery so I think there's definite room for tweaking with regard to the amount of ginger used.

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