Sticky stem ginger cake with lemon icing

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• Allie

  24 March 2012

  Allie rated and commented on this recipe

  

  Had never made a Ginger Cake before last weekend when I found this recipe - I only had Golden Syrup in the cupboard so used double quantity of that rather than as per the recipe. DELICIOUS!! This weekend we're visiting family and I've made this cake to take with us - this time following the recipe and including the Black Treacle. WOW! .. what a fantastic looking cake - especially as rather than the lemon icing, I've drizzled some of the syrup from the Stem Ginger jar over the top and into some holes pierced in the top of the cake. It is glistening and very rich-and-sticky-looking! Hope it's as good as last time!

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• Daniel28

  26 March 2012

  Daniel28 commented on this recipe

  Absolutely superb cake. So tasty and so easy to make. I used root ginger because I couldn't get hold of stem ginger, I used the same amount and tasted fantastic. Will certainly make it again. I found that the cake complimented the the bbc good food steak & ale pie recipe greatly.

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• Allie

  26 March 2012

  Allie commented on this recipe

  Beyond 5 *'s ... just felt I had to make an additional comment on here now I've made the cake with all Golden Syrup and then the Lemon Icing (Yum, yum, Yum), and also using the Black Treacle and Golden Syrup as per the recipe but instead of the Lemon Icing, I skewered holes in the warm cake and drizzled several teaspoons of the syrup from the Stem Ginger jar over ... this is the way I will make the cake in future - goes WAYYYYY beyond good. The treacle lends a depth of flavour that is fantastic and the syrup drizzle makes it unbeatable. Will be making this over and over again. Thanks BBC Good Food.

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• Jake Finn

  01 April 2012

  Jake Finn commented on this recipe

  Very good cake, 5 stars from the family McMeekin

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• wackaday

  11 April 2012

  wackaday rated and commented on this recipe

  

  My favourite cake, I've made this so many times! Always add extra ginger myself - I use a mix of fresh, ground and crystallised ginger (and throw in the syrup from the jar!). Tasty :)

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• TabbieOM

  20 April 2012

  TabbieOM commented on this recipe

  A big favourite of mine. Tried many different recipes and this is the best there is. Absolutely gorgeous

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• mrsspikes

  25 April 2012

  mrsspikes rated and commented on this recipe

  

  The recipe says this cake can be kept for up to 2 weeks in an airtight container - it didn't even last 2 hours before being gobbled up! Truly delicious, moist, sticky and full of flavour. I made one modification (by mistake) and used 65g of root ginger (I was a bit sleep deprived when baking this!) but it was lovely. I'll try it again with stem ginger now as a good excuse for making it again...

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• Marcia G

  26 April 2012

  Marcia G commented on this recipe

  This cake is so easy to make and tastes heavenly! I added about 15 gms of root ginger for good measure. I made it for afternoon tea with friends and it was polished off in minutes. It was such a success that I'm making another tomorrow!

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• Clairebasravi

  04 May 2012

  Clairebasravi commented on this recipe

  This recipe is really good very easy i just didnt chop the ginger fine enough but will defo do it again.

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• sharebo

  16 May 2012

  sharebo rated and commented on this recipe

  

  I served it with some custard and could have eaten the whole cake by myself :) Excellent recipe!

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• Hcollins85*

  27 May 2012

  Hcollins85* rated and commented on this recipe

  

  A beautiful ginger cake. I used grated root ginger instead of stem, this gave it a subtle kick and a lovely texture. A favourite with my family and friends!

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• Shan

  19 June 2012

  Shan commented on this recipe

  Incredibly moist, scrumptious and ridiculously easy cake to bake! Tweaked ingredients a little bit - added black pepper and root ginger for extra zing and used semi-skimmed milk instead. Not a fan of icing so drizzled a couple of tsp stem ginger syrup over the cake... Simply delicious :o)

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• Shan

  19 June 2012

  Shan rated and commented on this recipe

  

  Oops - forgot to rate!

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• Mags

  22 June 2012

  Mags commented on this recipe

  I've made this cake so many times now because every time I do people want more and more! it is delicious. The nicest ginger cake ever.

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• hilsdale

  22 June 2012

  hilsdale commented on this recipe

  This is such a delicious cake and really easy to make. I made it yesterday and served it to friends this evening and they all loved it (even a lady who wasn't too keen on ginger had a second slice!!)

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• hilsdale

  22 June 2012

  hilsdale rated and commented on this recipe

  

  This is such a delicious cake and really easy to make. I made it yesterday and served it to friends this evening and they all loved it (even a lady who wasn't too keen on ginger had a second slice!!)

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• Mrs Lee

  27 June 2012

  Mrs Lee commented on this recipe

  This cake is divine. Everyone I make it for thinks it is brill. Made it into cupcakes and it made loads! Really simple but extremely tasty!

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• Jen

  09 July 2012

  Jen rated and commented on this recipe

  

  This cake is divine! It's as moist as the picture suggests and the flavour is perfectly balanced. Delicious cold or served warm with custard. Also freezes really well.

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• joeys kitchen

  30 July 2012

  joeys kitchen rated this recipe

  

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• cakeanyone?

  15 August 2012

  cakeanyone? rated and commented on this recipe

  

  Crikey this is a good 'un! Drizzled stem ginger syrup over the cake when it came out of the oven. Best ginger cake ever!!

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

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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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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

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