Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(210 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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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.
6th Jul, 2013
Best ginger cake ever. I made this cake last week, following the recipe to every detail. It was one of the best cakes I have ever tasted. It gets more moist the longer it's left (in an airtight container). I'm baking another one today - the previous one only lasted 6 days and the last piece tasted even better than the first. Excellent recipe.
2nd Jul, 2013
This cake is very tasty and is now my husbands favourite. The gingerness does develop after a day or so, if it lasts that long
23rd May, 2013
Quick and easy to make and tastes lovely
22nd May, 2013
Hi, I have made this cake for the top two tiers of a wedding cake before and it was so amazing it has been requested again many times. However, I am about to make is for the large bottom tier of a wedding cake and would like to increase the size to about 30cm. Can anyone advise me on the alteration of baking times and temperature? I don't want to have to experiment too much because of the cost of the ingredients!
20th May, 2013
'squidgy' even! *there's definitely no squid in it!*
20th May, 2013
Awesome birthday cake for anyone who isn't a die hard chocolate lover - so squidy and moreish! Yum yum!
10th Apr, 2013
This was lovely. Really straight forward to good. Excellent taste. I had very good feedback from group of friends. Lovely and moist - didn't last long so can't comment on whether it remains moist for long. I shall certainly cook this again.


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