Gingery plum cake

Plum cake

Name: Plum cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: Cuts into 16 squares
Cuisine: British
Ingredients: butter for greasing; 2 tbsp demerara sugar; 500g plum; 175g butter; 175g dark muscovado sugar; 140g golden syrup; 2 eggs beaten; 200ml milk; 300g self-raising flour; ½ tsp bicarbonate of soda; 1 tbsp ground ginger; 1 tsp mixed spice

Mary Cadogan

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Cuts into 16 squares

Easy

Prep: 25 mins

Cook: 1 hr

A star rating of 4.9 out of 5.93 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

butter

for greasing
2 tbsp demerara sugar
500g plum

For the cake

175g butter
175g dark muscovado sugar
140g golden syrup
2 eggs

beaten
200ml milk
300g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice

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Nutrition: per square

kcal252
fat11g
saturates6g
carbs36g
sugars24g
fibre1g
protein3g
salt0.5g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2013

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A star rating of 4.9 out of 5.93 ratings

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