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Gingery plum cake

Plum cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 16 squares

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

  • Freezable
Nutrition: per square
NutrientUnit
kcal252
fat11g
saturates6g
carbs36g
sugars24g
fibre1g
protein3g
salt0.5g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, September 2013

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Overall rating

A star rating of 4.9 out of 5.53 ratings
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