Gingery plum cake

Gingery plum cake

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(16 ratings)

Prep: 25 mins Cook: 1 hr


Cuts into 16 squares
Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

Nutrition and extra info

  • Freezable

Nutrition per square

  • kcalories252
  • fat11g
  • saturates6g
  • carbs36g
  • sugars24g
  • fibre1g
  • protein3g
  • salt0.5g
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  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp demerara sugar
  • 500g plum



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

For the cake

  • 175g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g dark muscovado sugar
  • 140g golden syrup
  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 300g self-raising flour
  • ½ tsp 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
  • 1 tsp mixed spice

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  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.

  2. For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.

  3. Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.

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Comments (26)

suco's picture

Delicious! We had with some custard when still warm but was just as delicious without when cold. Very easy to make.

stingray11's picture
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This is absolutely delicious! I thought there was quite a lot of sugar, so I reduced the muscovado as well as the golden syrup a little but with the tart plums, it was actually a good balance. I served it with whipped cream. So nice!

suzeclues's picture
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Really good! I made this with banana slices in place of the plums.
I also subbed 1/2 of the flour for wholemeal and added 2tsp baking powder to compensate for this.
Also, I baked it for 40 minutes, instead of 45

masterg's picture
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this is so easy, last couple of times just made the cake without the fruit, turns out brilliant.

han2010's picture
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Very easy to make and should work well with e.g nectarines or pears. 5 stars!

lizzafezza's picture
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Really easy to make. I would even just make the ginger cake without the plums. I had ran out of golden syrup so used light muscovado instead. Defo will make again

lepetitparfait's picture

absolutely loved this recipe! a new favourite with the customers in my cafe and it's even better warm and served with plum compote & creme fraiche- delicious.

tracy826's picture
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Great cake easy to make.

sazbaz7's picture
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Lovely cake. Very easy to make. Great cold as a cake or warm with custard for a winter pudding.As others have commented, it did take an extra 5 mins in the oven.

Labnab's picture

Really delicious cake,but I did have to cook the cake out of the tin (plum side up) as the underside wasn't cooked after being in the oven for 55mins.

claurah's picture

This is fabulous, everybody loved it. Will become a favorite and will make it regularly. Think I'll try it with other fruit. This is a 10 out of 10 cake.

gmoore's picture

Have made this cake 3 times already and am about to make it again today. Dont be stingy with the spices. I like it warm or cold. Great for winter with a cuppa's picture

Everybody loved this cake when made with this seasons plums. Going to give it a go with apples as an experiment!

verysparkyifhungry's picture

This was an easy and absolutely gorgeous cake which would have kept well if only it hadn't been eaten up by the family. I'll be making this again and might even try sliced pears and blackberries to ring the changes.

Gadget lady's picture

Superb cake will being doing it again

hsmiddleton's picture

Made this yummy cake yesterday, very tasty, moist and great either warm or with a cuppa. Made it using the low steam function on the oven, highly recommend if this is available as keeps the sponge light and moist whilst the plums are cooked but not over soggy.

harrowing's picture

This was absolutely brill but what a pain removing stones. Any ideas to make it easier?

spottycups's picture

Lovely! My 88 year old Gran had a huge crop of plums on her tree this year so I was looking for some nice ways to use them up, besides the usual jam, etc. She loves ginger so thought this would be a nice cake to try so she could have some too. The recipe was very easy and the cake turned out really nicely. Lovely spicy flavour and the sharp plums on top contrasted beautifully. I'll be making this again!

marine888's picture

It was ok... Certainly stayed way longer in the oven than what the recipe stated as there was a lot of cake mixture to pour over the plums. The consistency was very sticky toffee pudding like and would really recommend it to be eaten warm with ice cream. All in all good flavours that reminds us that winter is not far away.

salelliesteve's picture

I found the same. Took it out of the oven after 55 mins & it was well risen & firm to touch, however when I turned it out of the tin after 10 mins, it wasn't cooked underneath. Couldn't get it back in the tin, so had to pop it back in, plum side up for another half an hour to finish off. Tasty cake though, just had a slice warm from the oven with a dollop of creme fraiche :)


Questions (2)

dustyres888's picture

What do you mean by "soft cheese"? Would it perhaps be the equivalent of North American's Philadelphia Cream cheese?

goodfoodteam's picture

Yes, exactly that!

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