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

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Comments

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hkloulou's picture

So YUMMY! We were unable to get hold of stem ginger so used the same amount of freshly grated ginger instead - eagerly eaten by all :-)

lilimohiddin's picture
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great cake - moist and v gingery.

kernowcook's picture
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I made this for my sister's birthday. Absolutely fab cake - so tasty, great texture. I had to use crystallised ginger instead of stem ginger but it still was really ace and I will make it again very soon.

littleowlbakes's picture

Put half of this cake in the freezer (un-iced) - defrosted beautifully.....and was actually even more sticky and delicious second time round!

minicoopergirl's picture
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Fabulous, the only difference I made was didnt add stem ginger,as I didnt have any, once out of the oven let it stand for 10mins, then tip out onto cling film and wrap well, leave overnight (if you can!) this will be moist can be made ahead all then have to do is add the topping.

lisaacma's picture
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one of my favourite cake recipes, very easy and tastes delicious

marygray7's picture
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The best ginger cake you will ever try!

joannawallace's picture
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This cake was delicious. This is the first cake I ever made and I was so pleased with the results. I forgot to add the milk with the sugar and treacle etc. I added it after but it didn't matter and still tasted great. I think this is one of those cakes that is difficult to mess up. I didn't bother with the icing but imagine it would be great with it too. I found it needed a bit longer cooking than the recipe says but I guess everyone's ovens are different.

peskeyheskey's picture

Can anyone convert this to cups for me....live in Canada - thanks anyone!

lilyandpops's picture
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Lovely cake, my 3 year old daughter said it was delicious!

caz505bgf's picture
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I've made this cake a few times now and cannot fault this recipe. It's so deliciously moist and gingery. Definitely only for people who really like ginger but I do, so that's a bonus! It rises beautifully and always earns great responses. Reminds me of the Jamaican ginger cake we used to have as kids but so sooooo much better!

vanhetwolske's picture
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This cake is gorgeous, a firm favourite in our household (has sunk in the middle on one occasion, but could be cos I used semi-skimmed milk), but it is beautifully moist and the lemon icing complements it perfectly. I usually add a little extra stem ginger, but it doesn't need it....just a personal preference.

niconico's picture

Fantastic! again, no treacle but made it with is golden syrup instead, it is totally lush. thanks!

tollgate's picture
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5 Star recipe for me as (touch wood!) as it's never failed. As it's so moist you can make in advance and it keeps really well.

We like it warm with home made proper thick creamy custard!!

lucyfogarty's picture
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Fabulous cake, a real treat!

Foodmonster2's picture
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Lovely cake. Made this for family party and it went down very well. Not sure of the icing though, made it look like cat had trown up all over it!! Didn't seem to reduce the enjoyment for anybody else though.

missbanks's picture

The most moist and gooey gorgous cake I think I have ever made! I am nt actually a massive ginger fan but this cake will completely change your mind - absolutely divine!

leachsmythe's picture
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this is the best ginger cake ever. i made it dairy free using Kara Dairy Free coconut milk and it was eaten at vast speed at my daughters party. so easy

aesthete's picture
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Perfect sticky consistency. Made into a giant cupcake for a friend's birthday- it was very popular!

bowdenei's picture
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I made this and it was very moist and yes it did go down very well. BUT you really need to try Nigella's fresh gingerbread with lemon icing,[I always double up on the icing]. I never liked gingerbread before trying hers. Everybody loves it. It really is good!!!!

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