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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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.
25th Mar, 2013
best ginger cake ever, husband absolutely loved it, will definitely be making this again!
21st Mar, 2013
This is a really lovely moist cake, just about the best ginger cake that we have eaten. Brought one to work and did not have a crumb left! If you can keep is in airtight tin for 2 or 3 days is gets even better
19th Mar, 2013
This really is the best ginger cake. I've made it loads of times, especially good for a birthday. Stays moist in a cake tin for several days - if it's well hidden. Freezes perfectly, so a great one to stash away.
18th Mar, 2013
have made this cake lots of times, it turns out perfect everytime and is very popular! moist and delicious, very moreish!
23rd Feb, 2013
I found making the cake a bit fiddly with the weighing out of the treacle but otherwise easy. Tasted wonderful and had many good comments. Several friends wanted the recipe. Will certainly add this to my repertoire.
28th Aug, 2014
Hey, just read your review as my first attempt sits nicely in the oven making the house smell lovely and gingery! :) I noticed you mentioned the weighing out of the syrup especially was a bit tricky...what I found was easier is that if you have digital scales, stick the medium saucepan on top, set the scales back to zero then add the syrups directly into the pan...that way, no sticky transfers needed as that's the pan you'll use to heat it through with the milk and sugar! :)


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