Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(177 ratings)

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Cooking time

Cook: 50 mins - 1 hr

Skill level

Easy

Servings

Serves 12

Try this moist and gooey stem ginger cake

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
285
protein
3g
carbs
50g
fat
10g
saturates
6g
fibre
1g
sugar
31g
salt
0.81g

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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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.

Recipe from Good Food magazine, February 2004

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Comments

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supermome's picture

This is the best ginger cake I've ever tasted and has become a firm favourite in our house. It's never lasted two weeks though!

Gill87's picture
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This ginger cake is gorgeous! And the longer you leave it the more gingery and sticky it becomes. I found the top of my cake cracked in the oven but it doesn't seem to have affected the taste. Although quick and easy to make, it is expensive, I therefore substituted the stem ginger from a jar with crystallised ginger which I chopped. I used gluten free flour and xanthan gum and replaced the milk with soya milk to make it dairy and gluten free which was a success. Nice with or without the icing, also good with custard! Will definitely make it again. It's seriously yummy!

bakingmeg's picture

Absolutely gorgeous cake, couldn't wait to eat it, was still a little warm and would be perfect with some ice cream/cream as a warm pud. Yummy!

Missusoononymous's picture

Can't rate this highly enough - really lovely cake! As previous comments have said it's not the cheapest to make but it's well worth it. One note of caution - the mix is very runny and I found that it started leaking out of my loose bottomed tin - so maybe make sure your tin is leak free! All was well though, I stood it on a baking tray to cook. Also to ice I used the syrup from the ginger mixed with icing sugar instead of lemon. Will be making again and again!

barrybubbles's picture

Very tasty and a nice gingery, dark flavour, and I like the lemon icing too as contrast though my OH says it would be great without too - I can see where warm with custard becomes an option! Oven timing stated was perfect. It will never last 2wks though to see how sticky it will go.....!

lynwoodhouse's picture

This is absolutely divine. So easy to make. Didn't have time to leave it overnight to mature, scoffed down by family almost immediately. Added whole lemon rind and used only golden syrup with a splash of maple syrup. Can't wait to make again. Try it you won't be disappointed !

treetophouse's picture

Yummy! Made it yesterday to take round to a friend's for dinner. At first I thought the treacle overpowered the ginger flavour but it really does improve with age - even just one day! I've hidden some away in a container to try in a couple of days' time. This lovely cake goes well with anything creamy - vanilla icecream or even smooth greek yoghurt

bean_mother's picture

Really easy to make. Added an extra tbsp of ground ginger and substituted some golden syrup with syrup from the stem ginger. Delicious!

loauty's picture

I have made this cake several times and it has always been perfect, however made it today and it has sunk in the middle. Maybe it was because I opened the oven when it had 20mins to go, anyway it still looks and smells amazing!

Zoe4's picture

Seriously seriously good! The cake was so moist and delicious - couldn't help but mmmm when eating it! It did sink in the middle slightly (not sure why?...Any tips would be great!) but it still tasted great!

grewal's picture

Great flavor, very moist and sticky. Flavor definitely matures longer it's left, make the day before serving and wrap in foil over night. Looking forward to making again. Highly recommended if fan of ginger as it's quite strong to taste

sparrowfield's picture

Gorgeous., though I also adjusted the recipe by using all syrup as I didn't have any treacle, also we only have skimmed milk so had to use that, but it still worked. Seemed to take a little longer to cook, but maybe that's why. Cut it in half - one to freeze and one to use, just taken out frozen one and its perfect.

chickenofpie's picture

Great cake which became lovely and sticky after a few days. Unfortunately it did sink a bit in the middle even but not sure why. Will try again as very tasty! Would be good as a pud with custard too.

DCWhite's picture
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I have made this cake several times now and never been disappointed. It goes down a treat at a party. I have also halved the cake and added a lemon butter icing filling as a variation a couple of times, which my husband particularly likes.

dorothyd's picture
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I am not a cake eater, but OH loves cake. He said it was OK, so I had to try it, because normally I get really good comments about baking. I thought it was lovely, even though I am not keen on anything with ginger. Recipe worked wonderfully.

greenjade6's picture
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Used this recipe for my husband's birthday cake - delicious! I took note of one of the reviews, which stated that the cake could have done with more stem ginger in it, so added half as much again. I also cut the ginger into chunks rather than grating it. The cake was extremely moist and rich and the lemon icing complemented it perfectly. I don't think that it will be long before the cake is made again!

queeniemay's picture

Utterly utterly gorgeous! Make for a treat as ingredients not cheap. Drizzled lemon icing is a lovely contrast to the rich cake. It's worth following the recipe properly to get it right (I once tried my 'throw everything in at once and mix' method that I often use for cakes but it wasn't so good that time!

bombers24's picture

Also - it freezes brilliantly, so its ideal to pop into lunchboxes!

bombers24's picture

Known as "lush ginger cake" by my children! A firm favourite, although I usually substitute most of the treacle with the syrup from the stem ginger for a lighter, more ginger-y flavour.

bundt66's picture

Best ginger cake ever.
I made this cake last week, following the recipe to every detail. It was one of the best cakes I have ever tasted. It gets more moist the longer it's left (in an airtight container).
I'm baking another one today - the previous one only lasted 6 days and the last piece tasted even better than the first. Excellent recipe.

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