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


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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9th Dec, 2013
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!
17th Nov, 2013
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
3rd Nov, 2013
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.
29th Oct, 2013
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.
8th Sep, 2013
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.
7th Sep, 2013
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.
4th Sep, 2013
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!
17th Jul, 2013
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!
11th Jul, 2013
Also - it freezes brilliantly, so its ideal to pop into lunchboxes!
11th Jul, 2013
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.


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