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

Comments, questions and tips

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Comments

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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.

heleben1's picture
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Just to add to my earlier comment. I did not change any of the ingredients. No need to, but I didn't put the icing on. I did however spread some butter on a slice or two and it was fab!

heleben1's picture
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Just to add to my earlier comment. I did not change any of the ingredients. No need to, but I didn't put the icing on. I did however spread some butter on a slice or two and it was fab!

heleben1's picture
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This Ginger Cake was FAB!!! The best I have ever tasted.

Thank you Tom Dolby!!

Helly Welly x

katy_mo's picture
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i think this was a perfect cake, perfect amount of gingeryness, is it weird to have some of it with cheese?

sallywilliment's picture
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Delicious! I make a lot of cakes and apparently this is the best! Very easy too.

hellewrites's picture
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I added extra ground and stem ginger (but I always do), this cake is every bit as good as the reviews and stars say.

w1lmington's picture
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Ooops forgot to rate it in my excitement :)

lucindakenny's picture

Really lovely, great-tasting cake ... I've also split it in half and filled with vanilla buttercream - scrumptious!!

octavia72's picture

Great recipe, I would prefer the syrup and treacle in tablespoon measurements, it was a bit of a pain to measure on the scales. I made the batter into cupcakes and managed to yield about 22 cakes. They took 25 mins and were delicious!!!

chantel25's picture
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Love this cake, taste so much better than the shop bought stuff. Used fresh ginger, and light muscadova instead of dark and all golden syrup because that's all I had, but it still worked out fine.
So YUMMY this is a favourite for sure. I nearly panicked when the sugar, syrup and milk mix started to turn into fudge, but I managed to save it. 5* recipe, thanks again BBC good food.

thecakefairy's picture
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Have made this several times and it always looks perfect and tastes lovely. I love spicy ginger cakes though so I am extra generous when adding the spices just to be sure!

nguttridge's picture
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Fantastic!

barbarathebaker's picture
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Excellent recipe - enjoyed by all my friends who asked for the recipe. Easy and keeps well.

likecake's picture

very easy, gorgeous cake,bursting with flavour, didnt last long family ate seconds! must bake it again real soon

ojms92's picture
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This was absolutely delicious and got even better after a couple of days!

ukcmf2's picture
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Superb !!

olwenbishop's picture
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i made this cake 12 months ago for the first time and it is my go to recipe for a cake that i love. What a great cake. A good tip is to serve it with some greek yogurt. It sounds yuck but trust me it's amazing

mrsonewattle's picture
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AMAZING! I'm scoffing it right now - there may be none left by tea time! I baked it in a 26x19cm tray though, rather than a tall round tin, and didn't bother with the icing, I reckon that it'd be delicious with some warm custard.

foodie2shoes's picture
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Wow! This is toooo good; rich, moist, gooey - pretty much everything I love in a cake. Ideal for bonfire night and a good autumn, winter cake. I made it for an outside sale and it flew off the table - tripled the quantities to make a giant tray bake as I love this sort of cake in big squares. The lemon icing is genius too - really cuts through the richness. Not much more to add - just perfect!

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