Let me introduce you to my absolute favourite Ginger Cake recipe.
I’ve made this Ginger Cake at least once a year since it appeared in the BBC Good Food magazine in 2004. It’s called a Sticky Stem Ginger Cake with Lemon Icing on the Good Food website, only I don’t use the stem ginger or the lemon!
This is my go-to recipe because it’s completely adaptable and it has, quite honestly, never failed me. Having made a version of it to take to work, a co-worker called it the best ginger cake she’d ever had. She went back for seconds and wished she could have justified a third slice (and I’m not tight on the portions either!).
The recipe itself is nice and simple, quick to assemble and produces consistent results. On the day it’s baked, it makes a soft cake which wants to slightly crumble at the edges. Leave it overnight – though it’s difficult to do, it’s very much worth it. Like with most ginger cakes, this improves by leaving it alone and letting the sugars come back out and gooify the whole thing.
I can’t resist messing with a recipe though; these are some of the adaptations I’ve made over the years which I think show what a solid base ginger cake recipe this is.
- I’ve used an 18cm cake tin, a 20cm one (pictured) and muffin cases. Adjust your cooking time accordingly!
- I don’t often add the drained stem ginger – it’s not something I generally have in my cupboard and don’t always like to justify the additional cost. I’m quite happy substituting in a little more ground ginger instead.
- I only ever have semi-skimmed milk in my fridge so don’t stress if you’re the same – in fact, I’ve never made this with whole milk as instructed!
- I usually forget the lemon for the icing – and I always make it thicker than instructed. If you can remember the lemon in your shopping basket, it’s definitely a nice addition. Consider using a lime instead though, it’s great!
- Play about with the sugar and syrup combination!
- I’ve made this cake using only light muscovado sugar and golden syrup – the finished cake reminded me of a Treacle Tart middle!
- When making this cake to share with others I often go half and half with dark and light muscavado sugar, just to take a little of the treacle edge off. If you’re not sure of your audience, this might help your confidence that they’ll love it!
If you’re looking for a good reliable sticky ginger cake to make, I can definitely recommend this five star rated BBC Good Food recipe! Don’t fancy just taking my word for it? Click here to visit the BBC Good Food website and check out all the reviews at the bottom of the page.