Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

Try this moist and gooey stem ginger cake

Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Cook time

Cook 50 - 1 hr

Freezable

(un-iced)

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.

Per serving

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

Recipe from Good Food magazine, February 2004.

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Latest comments and suggestions

Results 121-140

  • Binder photo irishcookie

    25 March 2011

    irishcookie commented on this recipe

    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

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  • Binder photo ukcmf

    01 April 2011

    ukcmf rated and commented on this recipe

    5 stars

    Superb !!

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  • Binder photo Olivia S

    06 April 2011

    Olivia S rated and commented on this recipe

    5 stars

    This was absolutely delicious and got even better after a couple of days!

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  • Binder photo likecake

    09 April 2011

    likecake commented on this recipe

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

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  • Binder photo Batlady

    10 April 2011

    Batlady rated and commented on this recipe

    5 stars

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

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  • Binder photo Nicky

    18 April 2011

    Nicky rated and commented on this recipe

    5 stars

    Fantastic!

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  • Binder photo thecakefairy

    24 April 2011

    thecakefairy rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Chantel

    24 April 2011

    Chantel rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Octavia72

    16 May 2011

    Octavia72 commented on this recipe

    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!!!

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  • Binder photo Lulu

    26 May 2011

    Lulu commented on this recipe

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

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  • Binder photo pshopper

    29 May 2011

    pshopper rated and commented on this recipe

    5 stars

    Ooops forgot to rate it in my excitement :)

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  • Binder photo HelleWrites

    07 June 2011

    HelleWrites rated and commented on this recipe

    5 stars

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

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  • Binder photo williment

    13 June 2011

    williment rated and commented on this recipe

    5 stars

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

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  • Binder photo Cakey

    15 June 2011

    Cakey rated and commented on this recipe

    5 stars

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

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  • Binder photo Helly Welly

    16 June 2011

    Helly Welly rated and commented on this recipe

    5 stars

    This Ginger Cake was FAB!!! The best I have ever tasted. Thank you Tom Dolby!! Helly Welly x

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  • Binder photo Helly Welly

    16 June 2011

    Helly Welly commented on this recipe

    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!

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  • Binder photo Helly Welly

    16 June 2011

    Helly Welly commented on this recipe

    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!

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  • Binder photo RogueRebel

    27 June 2011

    RogueRebel rated this recipe

    5 stars

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  • Binder photo Imkah

    05 July 2011

    Imkah commented on this recipe

    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.

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  • Binder photo Sarah79

    11 August 2011

    Sarah79 commented on this recipe

    This recipe is fab, we left out the cinnamon and put more mixed spices in, this cake tastes so much nicer than the tate and lyles jamacian ginger cake, ive made it a few times and always comes out perfect.

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Difficulty and servings

Easy

Serves 12

Preparation and cooking times

Cook time

Cook 50 - 1 hr

Freezable

(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
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Per serving

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

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