Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(205 ratings)

Cook: 50 mins - 1 hr

Easy

Serves 12

Try this moist and gooey stem ginger cake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal285
  • fat10g
  • saturates6g
  • carbs50g
  • sugars31g
  • fibre1g
  • protein3g
  • salt0.81g
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Ingredients

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp ground ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground mixed spice
  • 115g butter, cut into cubes, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 250ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g drained stem ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the icing

  • 50g icing sugar, sifted
  • 1 tsp finely grated lemon zest
  • 1 tbsp lemon juice

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.

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Comments, questions and tips

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allielovetocook
17th Jun, 2016
5.05
To anybody thinking of making this cake .. DON'T THINK JUST DO!!! It is absolutely delicious. However, after making various errors with it I'd like to point out that 1. you need to be accurate with the syrup and treacle amounts or it might make your cake sink. 2. only add a precise tsp of the bicarb as too much will make the cake (or cakes if you use 2 x 1lb loaf tins) too reactive and they'll bubble up too quickly and then sink before the middle has cooked (has happened to me twice and researching why has found my mistake!). 3. expect the mixture that you heat in the saucepan to "curdle" and look split - it doesn't make the faintest difference to the mix once its in with the flour etc. 4 and finally, if you like a stronger ginger flavour the cake will happily take more of the ground ginger and even a little more of the grated stem ginger. It's an amazingly tasty cake and next time I'll be making it and listening to my own advice!!
supercakes
10th Jun, 2016
5.05
Super easy cake to make! Followed the recipe to the letter and it came out like a dream. I put a buttercream icing on top swirled with grated orange zest. A real hit and will be making again.
Syb
11th May, 2016
I baked this cake on a whim......I wanted to enter our local CWA (country women's association, Victoria, Australia) ( equivilant to WI) exhibition, the Ginger Cake category. Once I started mixing, it bought back memories of my mother baking the same recipe when I was a child. Anyway, I diced glacé ginger, a generous amount, a good handful, love ginger. I poured into 2 tins, a small loaf tin......and today, upon judging....WON FIRST PRIZE !!!! So...... Can most certainly recommend this recipe. Moist, dark, flavoursome ! Enjoy!
aprilx987
3rd Apr, 2016
Loved this cake, i made it for my mum who loves ginger cake, im not a fan of ginger but will definitely be making this again!
tarzan's girlfriend
13th Mar, 2016
5.05
The cake comes out so moist !!! I added a few sultanas to the recipe that I soaked in ginger wine overnight . Really lovely with custard too !!!
debwoody21
28th Feb, 2016
I have just made a massive boo boo. I have added the wet ingredients to the flour without heating and melting sugar!!!!! doh, was to late to do anything about so have just had to mix and put in the oven,hope it comes out ok Recommend 0
Clarelk
23rd Jan, 2016
This cake is absolutely delicious! I would like to rate this 5* but the widget isn't loading for me.
summer_girl88
10th Jan, 2016
I made this cake for Christmas and it was a massive hit. Absolutely gorgeous... It was moist, rich, gingery and very moreish. I love the taste of the treacle in there, it really adds depth. Will definitely be making again. Served mine with a dollop of double cream or custard.
hboyle
20th Dec, 2015
I love this cake ... delicious every time. People have commented that the mixture curdles in the pan ... this has happened to mine every single time regardless of how slow I heat it and the cake is fine. Once you mix the wet and dry ingredients together it looks different again (rather sloppy and not very attractive!) I tried making the icing with lime and later with orange instead of lemon ... not nice at all ... lemon is the best :) Also if you dont like or dont have treacle just use all golden syrup. The result will be a lighter (in texture and colour) cake but just as tasty. 200g instead of 230g is still plenty. Also I have never grated the stem ginger ..just chop it up and you'll get lovely little bursts of ginger through the cake. Yummy :)
britzkiwi
3rd Dec, 2015
5.05
Forgot to rate - would give it more stars if I could - and to say don't worry if the liquid mix separates and appears to curdle - I thought I'd done something wrong but just carried on and mixed it vigorously into the dry ingredients and when it was cooked, all was well.

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DiDe
24th Mar, 2014
I have been making this absolutely mouthwatering ginger cake for a few years now and it is always a favourite with family and friends. I make my cake in a 2lb loaf tin but this means that there is a little too much mixture so I use the surplus to make 4/5 buns. My cakes have always been perfect but recently they have started to sink a little in the centre. The quality of the cake is not affected. My husband still loves it! Could it be that I am now using a gas oven instead of electric? I put my cake on the third rack from the bottom which means that the cake is sitting just above centre. Each cake always has a dip in it now. I follow the recipe instructions to the letter and am always careful to sieve the dry ingredients. When the last stage of the mixing is reached where the egg is combined the mixture looks fine with little bubbles popping on the surface. At this stage I pour the mix into the loaf tin and leave about 1 inch for the cake to rise. My oven has been warming from the time I start to weigh out my ingredients. Any suggestions would be most welcome.
Cakemakerwannabe
16th Mar, 2014
Ok, just made this cake and it rose very quickly over the tin and has now sunk in the middle. What did I do wrong?
goodfoodteam's picture
goodfoodteam
24th Mar, 2014
Hi there. Did you bake the cake in a deep tin? If so it sounds like your oven may not have been at the correct temperature, you can check this with an oven thermometer.

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