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A sliced Christmas Spiced Stem Ginger Cake on a decorative plate, showing moist golden slices with candied ginger pieces, set against a festive background with a whole wrapped cake in greaseproof paper and holiday decorations.

Christmas Spiced Stem Ginger Cake

Jungle Goddess Nutrition
This Christmas Spiced Stem Ginger Cake is the perfect festive treat for the holiday season! Moist, flavourful, and packed with the warm spices of ginger, cinnamon, and nutmeg, it’s a delightful addition to any holiday table. Topped with candied ginger and wrapped beautifully, it makes a thoughtful, homemade gift for loved ones. Whether enjoyed with a cup of tea or shared as a holiday treat, this cake will surely bring joy and festive cheer!
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Servings 8 big slices

Equipment

  • 1 Loaf tin 2lb/900g size
  • Baking paper
  • Greaseproof paper for wrapping
  • Festive ribbons for wrapping

Ingredients
  

For the Cake

  • 175 g Plain flour or a gluten-free alternative
  • 1 tsp Baking powder
  • 1 tsp Ground ginger
  • ½ tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • 100 g Unsalted butter or coconut oil softened
  • 75 g Dark brown sugar
  • 100 g Black treacle or molasses
  • 2 eggs medium
  • 2 tbsp milk or a dairy-free alternative
  • 100 g Stem ginger chopped finely
  • 2 tbsp Syrup from the stem ginger jar

For the Glaze

  • 50 g icing sugar
  • 1-2 tbsp Ginger syrup or water

Optional Topping

  • Candied ginger pieces or a sprinkle of cinnamon

Instructions
 

Make:

  • Heat your oven to 160°C (140°C fan) / 325°F / Gas Mark 3.
  • Line a loaf tin (approximately 2lb/900g size) with baking paper.
  • In a bowl, combine the flour, baking powder, ground ginger, cinnamon, and nutmeg.
  • In another bowl, cream the butter and sugar together until light and fluffy.
  • Mix in the black treacle/molasses.
  • Beat in the eggs one at a time, followed by the milk.
  • Gradually fold the dry ingredients into the wet mixture.
  • Stir in the chopped stem ginger and ginger syrup until well combined.

Bake:

  • Pour the batter into the prepared tin and smooth the top.
  • Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.

Cool and Glaze:

  • Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
  • Mix the icing sugar and ginger syrup (or water) to form a glaze and drizzle over the cooled cake.

Decorate and Gift Wrap:

  • Add candied ginger pieces or a sprinkle of cinnamon for a festive touch.
  • For gifting: Wrap the cooled cake in greaseproof paper and tie it with festive ribbon or twine. Add a decorative tag with the name of the cake and a personal note for a thoughtful Christmas gift.