Stem ginger cake with lemon icing

Ginger cake with lemon icing

After I’d made our Christmas pudding at the weekend I still had a jar pretty full of stem ginger. So, when I asked my husband what I could make with the rest he suggested a ginger cake. As he’s a dab hand in the kitchen (ermmm not!!!) I thought it was a great idea and set off as we had the rest of the ingredients too.

It wasn’t the best looking cake I’ve ever made (as you can see) but it was blimin tasty. It was really moist and the ginger was just enough to give it a good zingy taste. So, if you’ve got black treacle or stem ginger left over from other Christmas baking I’d definitely give it a go! (Recipe from BBC Good Food)

Stem ginger cake with lemon icing


225g self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

115g butter (softened is easier)

115g light muscovado sugar

115g black treacle

115g golden syrup

250ml whole milk

85g drained stem ginger, chopped finely

1 egg

For the lemon icing:

Juice of half a lemon

Icing sugar


  1. Preheat oven to fan 160c/ conventional 180c/gas 4. Butter an 18cm round, 7cm deep cake tin. (I forgot to line the tin – if I had remembered then the edges might not have stuck!!)
  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 hands until the butter has all disappeared into the flour.
  3. Put the sugar, treacle, syrup and milk in a medium saucepan and heat. Stir until all 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. Add the egg and beat until all the mixture is combined. Pour this into the cake tin and bake in the oven for 50minutes to 1 hour (put a thin knife in the middle to check it is cooked – if it comes out clean then it is). Leave to cool.
  5. To make the icing get the juice of half a lemon and add to icing sugar until the desired consistency. My husband did this part so I’ll blame him for the look of the cake! Once the cake is cooled, ice.
  6. Eat, preferably with a glass of prosecco!!
Stem ginger cake
Remember to line the cake tin (unlike me) but still tasted yum!



Tasty Tuesdays on

4 thoughts on “Ginger cake with lemon icing”

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