Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(182 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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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!!!!

beckyblueberry's picture
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This recipe is sooo easy and for any other slap-dash cooks out there like me - it doesn't matter too much about precise measuring! I put in a bit of extra of most things (by accident) and it has still turned out perfectly.
I put it in the oven at 180 degrees for an hour and was worried that it would be a bit dry but it was far from it.
If you can be bothered to do the icing then it is well worth it - I just used lemon concentrate.
Highly recommended - even my boyfriend who doesn't like ginger cake loved it!

Heyer26's picture
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A really gorgeous cake and easy to make.

ameliab's picture
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Fantastic! I think I nearly burst with excitement when I tried this cake for the first time...a Ginger cake that has the same sticky outside and moist inside as a well known brands Jamaica cake! It has been a real hit at home and at work. I substituted 50ml of the milk for 50ml of syrup from the stem Ginger jar and only used 4 pieces of stem Ginger rather the 85g suggested. I didn't bother with the lemon topping either. You won't need another Ginger cake recipe after you try this one.

janie2go's picture
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After a minor disaster with a loose bottom round tin I quickly had to transfer to 18cm square which was all I had. Consequently the cake came out much more shallow (45min cook time)but I cut into individual squares and these were fantastic wouldn't use anything else now. I also played around with less treacle and used a mix of molasses and dark soft brown sugar. Absolutely gorgeous cake that was even better the next day!

therealheidi's picture
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sticky and moist just as it should be - yum

i05wahan's picture
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Amazing!!! This is now my favourite cake by far! real hit in my family, and luckily really simple to make, as I am constantly being asked to make it!

frances46's picture
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really yummy and moist and smelt soo gingery. For extra yummyness I think that more stem ginger would be good as they were the best bits. Make sure you check at about 40-45 minutes through when its cooking as if its done it'll be extra moist

grrrrr21's picture
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yum yum, very popular in my house

spanishchica1981's picture
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This is a firm favourite of one of my friends who reminds me whenever they want another one.
Great tasting cake and easy to follow receipe.

olwenbishop's picture
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This is a greAT CAKE. I love it. I great searving suggestion is to serve it with greek style yogurt. It sounds strange but it really makes it an amazing cake.

ljlazonby's picture
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Fantastic cake. I find an easier method is to leave the milk out of the saucepan but add the butter to melt with the treacle etc. Whisk the egg into the cold milk and then whisk the egg/milk mixture into the flour and then whisk in the treacle butter etc. I have actually added the treacle mix before the milk/egg and it doesnt make a scrap of difference. The joy of this method is there is no rubbing in an you can make the whole thing with a whisk(either electric or manual) depending upon your equipment/stamina .
Having read what I've just written I'm minded to have a go combining the treacle mixture with the egg/milk before adding it to the flour. I'll let you know what happens.

dizzybaker's picture
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Easy to make, lovely and moist .... will definately be a favourite !

rheezy's picture
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I baked this cake for the family, I dont ususally like ginger very much, but this converted me. Its gorgeous, been made many times!!!!

minders's picture
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I just wanted to echo all the praise this recipe gets. It's amazing!! I also sometimes get the sunken middle for reasons I haven't figured out, but when I do, I just used my smallest biscuit cutter and cut a small hole in the middle and then drizzle the lemon over it. Just looks like a ring cake then and no one's the wiser. And I get a yummy bonus piece of cake to "sample"! :o)

tetttigger's picture
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OMG!!!! I was a bit worried about how runny the mixture was as I poured it in to the tins (I used silicone loaf tins) but it turned out fab! I had doubled the ingredients as the feedback was so good and all went well.. Double quantity made two 2lb loaves and 6 muffins! - What a fab cake -= everyones favourite!

bluesnicket's picture
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Made double the recipe yesterday and as I didn't have the right sized tins I baked it in loaf tins. I got one 2lb loaf and three 1lb loaves and baked for barely 50 mins. Two already given away. Tastes delicious. Haven't got round to doing the icing bit, might have eaten the whole thing by then.

holmfirth's picture
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sorry forgot to rate this cake, also spelt ginger wrong :(((( lol

holmfirth's picture
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I love gignger in any shape or form, and this cake definatly hits the spot, thx, mmmmmmmmm :)

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