Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(215 ratings)

Cook: 50 mins - 1 hr


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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  • 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



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

  • 1 tsp ground cinnamon



    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 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



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

  • 85g drained stem ginger, finely grated



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

  • 1 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


  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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11th Mar, 2012
Beautiful moist cake , delicious flavour, definitely a keeper.
26th Feb, 2012
Really easy and tastes amazing. I served this with creme fresh and it was a hit with the family. Great as a cake with a cup of tea or served as a pudding.
26th Feb, 2012
Hubby had a craving for Ginger cake, this was absolutely delicious, kept really moist and sticky. Will make this again soon!!
18th Feb, 2012
I've just baked this cake and had a small piece to try.. It took 1 hour to cook completely, it's cooled now and the outer cake is pretty hard - maybe it was my oven cooking unevenly?! I also upped the quantity of spices put in and it's not really spicy/gingery at all, just quite rich..will put even more in next time. The cake is moist on the inside, I used 300g golden syrup,maybe next time will try with treacle and see if there's a difference. From the comments I've read the cake gets better with time, so I'll see tomorrow if it's any better than today, from the reviews being soo good, I was slightly disappointed :(
1st Feb, 2012
Wow - how nice is this cake! The best ginger cake I've ever made / tasted. Sticky, rich, sweet, warming and spicy - it ticks all the boxes. Would give it twenty stars if I could. Low in fat it may be, but not exactly low on sugar! But then again, who cares when it tastes this good? I'd happily forsake all other luxuries to have a piece of this! It is sheer pleasure and you only need a little bit for total cake satisfaction. Technical notes - perfectly fine made with skimmed milk, don't need whole milk. Don't bother with the icing - a case of gilding the lily, I fancy.
1st Feb, 2012
Absolutely loved this cake. Didn't have ginger powder or stem, so used finely grated fresh ginger (root). And for icing I used 1/4 lemon and 3/4 orange, which has worked a treat also. Recommend this cake thoroughly.
31st Jan, 2012
This is the best ginger cake recipe I have tried (and I have tried a lot). My tweak is to use about 3 balls of stem ginger from a jar, and then about 40-50g crystallized ginger as well as the ground ginger. Drizzling the icing over is fine, but unless it is very thick the icing discolours long before the cake's shelf-life is over. Very thick royal icing works well as a topping for this ginger cake.
31st Jan, 2012
Made this in a 2lb loaf tin without icing - best ginger cake I've ever made! Just perfect and shall be making lots more...
24th Mar, 2014
I make mine in a 2lb loaf tin too but find the mixture is too much and make a few buns with the surplus. Do you pour all the mixture into the loaf tin?
30th Jan, 2012
I love this cake and make it over and over again!!


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