Sticky stem ginger cake with lemon icing

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• Amz

  01 September 2010

  Amz commented on this recipe

  The most moist and gooey gorgous cake I think I have ever made! I am nt actually a massive ginger fan but this cake will completely change your mind - absolutely divine!

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• Foodmonster

  10 September 2010

  Foodmonster rated and commented on this recipe

  

  Lovely cake. Made this for family party and it went down very well. Not sure of the icing though, made it look like cat had trown up all over it!! Didn't seem to reduce the enjoyment for anybody else though.

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• Lucy

  26 September 2010

  Lucy rated and commented on this recipe

  

  Fabulous cake, a real treat!

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• Banjo

  29 September 2010

  Banjo rated and commented on this recipe

  

  5 Star recipe for me as (touch wood!) as it's never failed. As it's so moist you can make in advance and it keeps really well. We like it warm with home made proper thick creamy custard!!

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• nicola's

  29 September 2010

  nicola's commented on this recipe

  Fantastic! again, no treacle but made it with is golden syrup instead, it is totally lush. thanks!

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• Meryl

  30 September 2010

  Meryl rated and commented on this recipe

  

  This cake is gorgeous, a firm favourite in our household (has sunk in the middle on one occasion, but could be cos I used semi-skimmed milk), but it is beautifully moist and the lemon icing complements it perfectly. I usually add a little extra stem ginger, but it doesn't need it....just a personal preference.

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• Stacey505

  04 October 2010

  Stacey505 rated and commented on this recipe

  

  I've made this cake a few times now and cannot fault this recipe. It's so deliciously moist and gingery. Definitely only for people who really like ginger but I do, so that's a bonus! It rises beautifully and always earns great responses. Reminds me of the Jamaican ginger cake we used to have as kids but so sooooo much better!

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• Jasper1

  05 October 2010

  Jasper1 rated and commented on this recipe

  

  Lovely cake, my 3 year old daughter said it was delicious!

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• Jane

  09 October 2010

  Jane rated this recipe

  

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• carol

  13 October 2010

  carol commented on this recipe

  Can anyone convert this to cups for me....live in Canada - thanks anyone!

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• jodypops

  17 October 2010

  jodypops rated and commented on this recipe

  

  This cake was delicious. This is the first cake I ever made and I was so pleased with the results. I forgot to add the milk with the sugar and treacle etc. I added it after but it didn't matter and still tasted great. I think this is one of those cakes that is difficult to mess up. I didn't bother with the icing but imagine it would be great with it too. I found it needed a bit longer cooking than the recipe says but I guess everyone's ovens are different.

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• marygray7

  02 November 2010

  marygray7 commented on this recipe

  The best ginger cake you will ever try!

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• lisaacma

  13 November 2010

  lisaacma rated and commented on this recipe

  

  one of my favourite cake recipes, very easy and tastes delicious

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• minicoopergirl

  14 November 2010

  minicoopergirl rated and commented on this recipe

  

  Fabulous, the only difference I made was didnt add stem ginger,as I didnt have any, once out of the oven let it stand for 10mins, then tip out onto cling film and wrap well, leave overnight (if you can!) this will be moist can be made ahead all then have to do is add the topping.

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• mandy

  14 December 2010

  mandy commented on this recipe

  Put half of this cake in the freezer (un-iced) - defrosted beautifully.....and was actually even more sticky and delicious second time round!

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• Kernow Cook

  15 December 2010

  Kernow Cook rated and commented on this recipe

  

  I made this for my sister's birthday. Absolutely fab cake - so tasty, great texture. I had to use crystallised ginger instead of stem ginger but it still was really ace and I will make it again very soon.

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• MamaMoJo

  17 December 2010

  MamaMoJo rated and commented on this recipe

  

  great cake - moist and v gingery.

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• hkloulou

  19 December 2010

  hkloulou commented on this recipe

  So YUMMY! We were unable to get hold of stem ginger so used the same amount of freshly grated ginger instead - eagerly eaten by all :-)

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• hkloulou

  19 December 2010

  hkloulou commented on this recipe

  So YUMMY! We were unable to get hold of stem ginger so used the same amount of freshly grated ginger instead - eagerly eaten by all :-)

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• theCure85

  26 December 2010

  theCure85 rated and commented on this recipe

  

  This is simply my favourite cake ever. I'm not really a cake kind of dude - but I love this one. It is amazingly moist and aromatic. The only thing I would suggest is to use a little less treacle, and a bit more brown sugar. This helps reduce any bitterness from the mollasses on the outside "crust" of the cake, whilst preserving the moist centre and sweetness. A nice variation is to add a half-teaspoon of ground clove, a half-teaspoon of ground nutmeg, a half-teaspoon of allspice, and a further half-teaspoon of ground cinnamon to make an even stronger "spiced" cake. Also, if you like really dense cakes, subsitute a tablespoon of the flour for almond meal. And lastly, cinammon butter frosting compliments this really well. As for BBC Good Food, this really is the best food website online. Miles above anything else on the internet. The recipes and articles, are almost exclusively fantastic.

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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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