Sticky stem ginger cake with lemon icing

Sticky stem ginger cake with lemon icing

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(213 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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paaching
15th Oct, 2012
5.05
Great cake. I made it for a dinner with the family, they all asked for the recipe. Quite easy to make I put chocolate on the top instead of the lemon icing.
caroline0406
9th Oct, 2012
A wonderful flavoursome cake and I've made it three times now. Fogot the egg one one occasion - no problem. Also used lime juice and zest for the icing as I ran out of lemons. Very grown-up and received great comments.
monniemayhem
23rd Sep, 2012
Its in the oven :-) so excited cant wait .
ellythompson
21st Sep, 2012
5.05
Beautifully moist and tasty. Very moreish.
surfnirvana's picture
surfnirvana
17th Sep, 2012
5.05
The best ginger cake you will ever make! I've made this loads of times now and it always comes out beautifully. Very moist, tastes amazing and everyone loves it!
sparrowfield
13th Sep, 2012
Great ginger cake. Lovely and moist. I also used golden syrup as I didn't have black treacle, and used skimmed milk, which is the milk we always have, but it didn't make any difference. Added a few pieces of stem ginger chopped fine and a few nuts on to the icing and it was delicious.
kscooper998
27th Aug, 2012
I made this for a tea party and added crystallised ginger on the top for that extra hit. It was delicious!
stonefruit
26th Aug, 2012
5.05
Totally divine.
roccagorgeous
15th Aug, 2012
5.05
One of the best cakes i have ever made, delicious and above all stayed moist and fresh for days, this will be a regular bake in our house cant recommend enough!
cakeanyone
15th Aug, 2012
5.05
Crikey this is a good 'un! Drizzled stem ginger syrup over the cake when it came out of the oven. Best ginger cake ever!!

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