Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(202 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

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

  • 1 tbsp ground ginger
    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

    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

    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

    Ginger

    jin-jer

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

  • 1 egg
    Eggs

    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 (273)

hayleyboddington's picture
5

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
5

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
4

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
5

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
5

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

lekkerkos's picture
5

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
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.

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