Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(220 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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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!
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!
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.....!
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 !
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
22nd Jan, 2014
Really easy to make. Added an extra tbsp of ground ginger and substituted some golden syrup with syrup from the stem ginger. Delicious!
20th Dec, 2013
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!
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.


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