Preserved Ginger Cake With Lemon Icing Glaze

Recipe by MarieRynr
READY IN: 1hr 15mins


  • 5
    pieces preserved ginger in syrup, chopped (reserve 2 Tbsp syrup)
  • 1
    teaspoon ground ginger
  • 1
    teaspoon grated fresh gingerroot
  • 6
    ounces butter, at room temperature, plus
  • butter, for greasing
  • 6
    ounces golden caster sugar
  • 3
    large eggs, at room temperature
  • 1
    tablespoon molasses
  • 1
    tablespoon ground almonds
  • 2
    tablespoons milk
  • For the icing
  • 1
    lemon, juice of
  • 8
    ounces unrefined golden icing sugar
  • 2
    pieces preserved ginger in syrup


  • First prepare the cake tin by greasing it lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly.
  • The paper should come up 1 inch (2. 5 cm) above the edge.
  • Preheat oven to 325*F.
  • To make the cake, take a large mixing bowl and cream the butter and sugar together until light and fluffy.
  • Next break the eggs into a jug and beat them with a fork until fluffy, then gradually beat them into the mixture, a little at a time, until all the egg is incorporated.
  • Next fold in the ginger syrup and molasses; the best way to add the molasses is to lightly grease a tablespoon, then take a tablespoon of molasses and just push it off the spoon with a rubber spatula into the mixture.
  • Sift the flour and ground ginger on to a plate, then gradually fold these in, about a tablespoon at a time.
  • Next fold in the almonds, followed by the milk, and lastly the grated root ginger and pieces of stem ginger.
  • Spread the cake mixture evenly in the cake tin, then bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
  • Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and make sure it is absolutely cold before you attempt to ice it.
  • For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make the consistency of thick cream – you might not need all the lemon juice.
  • Spread the icing over the top of the cake, and don't worry if it dribbles down the sides in places, as this looks quite attractive.
  • Cut the remaining ginger into 15 chunks and place these in lines across the cake so that when you cut it you will have 15 squares, each with a piece of ginger in the centre.
  • It's absolute heaven.
  • If you'd like one or two of these cakes tucked away for a rainy day, they freeze beautifully – simply defrost and put the icing on half an hour before serving.