Gingery plum cake

Gingery plum cake

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(18 ratings)

Prep: 25 mins Cook: 1 hr

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

Nutrition and extra info

  • Freezable

Nutrition: per square

  • kcal252
  • fat11g
  • saturates6g
  • carbs36g
  • sugars24g
  • fibre1g
  • protein3g
  • salt0.5g
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Ingredients

  • butter, for greasing
    Butter

    Butter

    butt-err

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

  • 2 tbsp demerara sugar
  • 500g plum
    Plum

    Plum

    pl-um

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

For the cake

  • 175g butter
    Butter

    Butter

    butt-err

    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 eggs, beaten
    Eggs

    Egg

    egg

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

  • 200ml milk

    Milk

    mill-k

    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

    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

Method

  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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suco
9th Nov, 2014
Delicious! We had with some custard when still warm but was just as delicious without when cold. Very easy to make.
stingray11
30th Sep, 2014
5.05
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
19th Sep, 2014
5.05
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
13th Sep, 2014
5.05
this is so easy, last couple of times just made the cake without the fruit, turns out brilliant.
han2010
9th Sep, 2014
5.05
Very easy to make and should work well with e.g nectarines or pears. 5 stars!
lizzafezza
2nd Sep, 2014
5.05
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
31st Aug, 2014
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
27th Aug, 2014
5.05
Great cake easy to make.
sazbaz7
11th Feb, 2014
5.05
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
19th Dec, 2013
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.

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Dannitoon
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)...
dustyres888
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
goodfoodteam
17th Oct, 2013
Yes, exactly that!
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