Sticky stem ginger cake with lemon icing

Latest comments and suggestions

Results 101-120

• DRESSER

  31 December 2010

  DRESSER commented on this recipe

  My daughter made this cake as an alternative to Christmas cake. It is delicious and sticky and very gingery.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• birdie

  07 January 2011

  birdie rated and commented on this recipe

  

  I signed up as a member for this site just so I could rate this recipe - utterly, utterly delicious. I didn't have any treacle, and don't really like it, so just used double the quantity of golden syrup. I can hardly wait to make it again - moist, sticky, lovely - easily the best ginger cake I have tasted.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kath W

  14 January 2011

  Kath W commented on this recipe

  Got this recipe offline yesterday and made it this morning, what a fab cake, very moist, not too gingery which I like and the lemon icing compliments it beautifully, shall definately be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kiwikate

  16 January 2011

  kiwikate commented on this recipe

  I live in France and can't buy golden syrup or treacle - is it possible to substitute sugar or something? Would love to try this recipe as I adore ginger in all shapes and form

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• H Andrews

  22 January 2011

  H Andrews commented on this recipe

  fabulous cake, even though I messed it up! I forgot to add the milk to the treacle/sugar mix, put it in the oven, remembered, poured the mix into a bowl and beat the milk in, returned it to oven and it still turned out amazing!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• H Andrews

  22 January 2011

  H Andrews rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lilmissreiki

  30 January 2011

  lilmissreiki commented on this recipe

  OMG, this is the most moist and gooey cake ever - simply amazing! I also cut up some extra stem ginger in to small pieces and sprinkled on the top. I am on strict instructions that I MUST make this cake again...and soon, lol. Try it, you won't regret it :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  07 February 2011

  Sarah rated and commented on this recipe

  

  Forgot the eggs!! Surprisingly good anyway..... still lovely and moist but could of done with a bit more rising!!! Next time ill try it with the eggs

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Arabella

  09 February 2011

  Arabella rated and commented on this recipe

  

  Okay, this recipe is superb. It is simply the best ginger cake I have ever made. Even my mother (my baking idol!) says it is the best she's ever tasted and is taking the recipe home. I'm going to make another tomorrow and see if it improves with a week's keeping, like Parkin. I couldn't get stem ginger so used crystalised instead, mostly finely chopped but a few bits left bigger for a 'bite'. It worked very well. Thank you, Tom :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jools

  17 February 2011

  Jools rated and commented on this recipe

  

  A really tasty cake - my husband declared this as the best ever ginger cake he's eaten & it was easy to make too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vienna-Tokyo

  19 February 2011

  Vienna-Tokyo rated and commented on this recipe

  

  I nearly always reduce the quantity of sugar with cake recipes, but i forgot with this, and its fine. I only cooked it for 45 minutes and it is really moist. And lots of great comments, and second helpings.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pippidoodle

  23 February 2011

  pippidoodle rated and commented on this recipe

  

  I think I was having a bad day. I over heated the treacle mixture, realised after 50 minutes I'd set the oven at 160 degrees instead of 180, and to top it off, it sank in the middle. However, on a brighter note, it tastes delicious. : )

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JacquiG

  24 February 2011

  JacquiG rated and commented on this recipe

  

  A favorite with my American friends. I substitute corn syrup and molasses when i can't get golden syrup or treacle. Just as delicious

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lozzy

  25 February 2011

  Lozzy commented on this recipe

  Made it for my Dad's birthday, he absolutely loved it!! Such a great cake, brilliant for ginger lovers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carolecream

  01 March 2011

  carolecream rated and commented on this recipe

  

  Made this cake as my 5 year old wanted a ginger cake. It is so moist and lovely, and so easy to make. will make again, but maybe a bit too grown up unless with custard!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katievictoriameyer

  13 March 2011

  katievictoriameyer rated and commented on this recipe

  

  I made this as a birthday cake and it was a massive hit. A perfect balance of flavours and very moist. Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• courgettes and limes

  15 March 2011

  courgettes and limes rated and commented on this recipe

  

  Beautiful sticky cake. ginger not too overpowering because of the lemon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fatso

  16 March 2011

  Fatso rated and commented on this recipe

  

  Used normal ginger, cake turned out fab - will definitely make it again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicky M

  17 March 2011

  Nicky M rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MrsOneWattle

  21 March 2011

  MrsOneWattle rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1462/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 12

Preparation and cooking times

Cook 50 - 1 hr

(un-iced)

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

Per serving

285 kcalories, protein 3g, carbohydrate 50g, fat 10 g, saturated fat 6g, fibre 1g, sugar 31g, salt 0.81 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.