Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(206 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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cwehrmeier
19th Dec, 2014
5.05
Absolutely love this recipe, will bake again for Xmas. I didn't have any treacle so I baked it without and it was still delicious, not too sweet which is what I like.
allielovetocook
18th Oct, 2014
5.05
Mmmm .. made this yesterday for the first time in aaaages (too many other fabulous Good Food recipes!!) .. and I added slightly more stem ginger (finely chopped rather than grated), and a tiny touch more syrup and treacle. My cake sunk a little in the centre this time, but no matter. I then poked holes in it as it cooled and added several teaspoons of the gorgeous syrup from the stem ginger jar over the cake (it makes the cake glisten and so moist). We took it visiting today and it has made my elderly parents very happy indeed, and the leftovers have been brought home and it is utterly delicious (again). This is my very favourite cake. I might even make it instead of a Christmas cake this year. What a winner!!
gooseberrycrumble
12th Aug, 2014
5.05
This cake smells amazing and tastes even better! But, to allow the cake time to really develop the flavours, I had to hide it in a cupboard for a couple of days so that it wouldn't be eaten immediately - by the family, or by myself!
supermome
31st Jul, 2014
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
19th Jul, 2014
5.05
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
12th Mar, 2014
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
9th Mar, 2014
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
24th Feb, 2014
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
7th Feb, 2014
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
23rd Jan, 2014
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

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