Gingery plum cake

Gingery plum cake

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(34 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

  • kcal252
  • fat11g
  • saturates6g
  • carbs36g
  • sugars24g
  • fibre1g
  • protein3g
  • salt0.5g
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  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 175g dark muscovado sugar
  • 140g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 2 eggs, 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…

  • 300g self-raising flour
  • ½ tsp bicarbonate of soda
    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


  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, questions and tips

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Laima Zabit's picture
Laima Zabit
17th Jun, 2020
It's one of our favorite cakes. I've made it many many times. The only thing I do different is that I chop the plums in to smallish chunks and mix them into the batter to have plum all through it. I highly recommend to try this cake, you won't regret it!
Debra Wood's picture
Debra Wood
13th Aug, 2019
One of the best recipes ever, was absolutely delicious!
hybridauth_user 816's picture
hybridauth_user 816
3rd Sep, 2018
i have never baked before but had a lot of plums it was easy and far better than i could have hoped very light cake with great fresh fruit
17th Aug, 2018
Wow! I don't really like ginger cake. Not a big fan of ginger though I do like ginger snaps. I thus modified the recipe to be 1/2 tbsp ginger and unfortunately that was the extent of spicr as I had no mixed spice in the cupboard! But Wow! The flavour of the cake alone is fantastic! I've never had or made anything like it before! Reminds me a bit of sticky toffee pudding. I understand now why some reviewers said they only made the cake :-) Easy recipe and truly awesome flavours!
Happy Lavender
13th Sep, 2017
Great cake, I've had success with it twice now!
30th Aug, 2017
Yum, made with kids. Easy and delicious
27th Aug, 2017
This was so easy to make yet so delicious to eat! Can't wait to make it again. This recipe is definitely going to be a favourite.
Carole Mcgillivray
15th Aug, 2017
Just baked this today. Very easy and delicious. I didn't have any Dark Muscovado so used normal dark brown sugar (only had about 100g so made up the rest of the weight with light brown sugar). I read all the previous comments about baking times varying - I baked it for 50 mins at 160c and it was great - if anything it started browning a bit too much on the top but it didn't burn and it actually worked perfectly - let it cool for 10-15 mins and the residual heat should finish of the cooking process. Lovely way to use some of the plums from our tree
7th Aug, 2017
This is amazing, the only thing I would do next time is add more spice.
9th Nov, 2014
Delicious! We had with some custard when still warm but was just as delicious without when cold. Very easy to make.


11th Nov, 2016
All my plums floated to the to, so havent fot the same effect as the picture, even though i pressed them down pretty firmly... you say 45-55mins... mine took 75m+ to become firm to touch (modern range master gas fan oven)...
5th Sep, 2013
What do you mean by "soft cheese"? Would it perhaps be the equivalent of North American's Philadelphia Cream cheese?
goodfoodteam's picture
17th Oct, 2013
Yes, exactly that!
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