Gingery plum cake

Gingery plum cake

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(22 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 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 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. 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


  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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2nd Sep, 2014
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
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.'s picture
27th Aug, 2014
Great cake easy to make.
11th Feb, 2014
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.
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.
1st Dec, 2013
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.
3rd Nov, 2013
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
27th Oct, 2013
Everybody loved this cake when made with this seasons plums. Going to give it a go with apples as an experiment!
26th Oct, 2013
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
8th Oct, 2013
Superb cake will being doing it again


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