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 141-160

  • Binder photo Sarah79

    11 August 2011

    Sarah79 rated this recipe

    5 stars

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  • Binder photo Monica

    15 August 2011

    Monica commented on this recipe

    I`m new to the site, joined today in fact! I love the sound of this and will certainly be making it..will report back when I do!!

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  • Binder photo Saphron

    25 August 2011

    Saphron rated and commented on this recipe

    5 stars

    Was worried about how runny it was when I poured it into the cake tin but it came out lovely and moist. I used 3x frozen ginger cubes and it came out lovely and gingery.

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  • Binder photo Zac

    14 September 2011

    Zac rated and commented on this recipe

    5 stars

    I made this cake and it tasted amazing and the texture was fantastic. Everyone loved it. I'm ashamed to say that the milk and sugar curdled. Milk was totally fresh and i have no idea how it happened. any ideas?

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  • Binder photo elliethesmiler

    15 September 2011

    elliethesmiler commented on this recipe

    This is a delicious ginger cake I put more stem ginger in and it was so scrummy ..was very easy to eat too.....

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  • Binder photo DaisyMay

    16 September 2011

    DaisyMay rated and commented on this recipe

    5 stars

    This is fab and gets better with time - it kept for well over a week with no problems at all except for getting gooey and more delish. I made it even more moist and yum by pricking holes all over it and pouring in the syrup from the stem ginger as you would with a drizzle cake - it worked really well and made it so that you could really have served at a pudding if you wanted, with something like mascapone or creme fraiche. Was loved by everyone.

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  • Binder photo Jo-Jo Beans

    18 September 2011

    Jo-Jo Beans rated and commented on this recipe

    5 stars

    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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  • Binder photo Elizabeth

    19 September 2011

    Elizabeth commented on this recipe

    Lovely moist cake just as I like them yummy !!

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  • Binder photo Zac

    19 September 2011

    Zac commented on this recipe

    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.

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  • Binder photo Mags

    20 September 2011

    Mags rated and commented on this recipe

    5 stars

    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!

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  • Binder photo jax1974uk

    25 September 2011

    jax1974uk rated and commented on this recipe

    5 stars

    really easy but i decided to change the icing to whipped cream with some lime through it and added some lime zest worked well

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  • Binder photo SALLY, LONDON

    29 September 2011

    SALLY, LONDON rated and commented on this recipe

    5 stars

    Made it for a birthday earlier this month and everyone loved it. Lovely texture and great taste.

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  • Binder photo brenny

    05 October 2011

    brenny commented on this recipe

    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!!

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  • Binder photo jessousley

    10 October 2011

    jessousley commented on this recipe

    Mine turned out very salty and not very gooey or moist, I don't know why..

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  • Binder photo brenny

    13 October 2011

    brenny rated this recipe

    5 stars

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  • Binder photo Donna Clegg

    17 October 2011

    Donna Clegg rated and commented on this recipe

    5 stars

    also great as a pudding with ice-cream

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  • Binder photo Kymberlina

    22 October 2011

    Kymberlina rated and commented on this recipe

    5 stars

    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.

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  • Binder photo gillibe

    29 October 2011

    gillibe rated and commented on this recipe

    5 stars

    Moist and tasty. Good with a little more slightly thicker icing.

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  • Binder photo UNCS

    30 October 2011

    UNCS commented on this recipe

    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

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  • Binder photo NGH

    19 November 2011

    NGH rated and commented on this recipe

    5 stars

    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.

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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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