Gingery plum cake

Gingery plum cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Oct, 2013
Made this yummy cake yesterday, very tasty, moist and great either warm or with a cuppa. Made it using the low steam function on the oven, highly recommend if this is available as keeps the sponge light and moist whilst the plums are cooked but not over soggy.
25th Sep, 2013
This was absolutely brill but what a pain removing stones. Any ideas to make it easier?
spottycups's picture
25th Sep, 2013
Lovely! My 88 year old Gran had a huge crop of plums on her tree this year so I was looking for some nice ways to use them up, besides the usual jam, etc. She loves ginger so thought this would be a nice cake to try so she could have some too. The recipe was very easy and the cake turned out really nicely. Lovely spicy flavour and the sharp plums on top contrasted beautifully. I'll be making this again!
24th Sep, 2013
It was ok... Certainly stayed way longer in the oven than what the recipe stated as there was a lot of cake mixture to pour over the plums. The consistency was very sticky toffee pudding like and would really recommend it to be eaten warm with ice cream. All in all good flavours that reminds us that winter is not far away.
22nd Oct, 2013
I found the same. Took it out of the oven after 55 mins & it was well risen & firm to touch, however when I turned it out of the tin after 10 mins, it wasn't cooked underneath. Couldn't get it back in the tin, so had to pop it back in, plum side up for another half an hour to finish off. Tasty cake though, just had a slice warm from the oven with a dollop of creme fraiche :)
16th Sep, 2013
This was given a thumbs up by friends and family who tried it. It was lovely and light, with just the right amount of spice and the plums on the top provided a tasty contrast. It was quite easy to make and large enough to feed a crowd. I am keeping what's left in the fridge but as I have a glut of plums I have made another for the freezer and hope it freezes okay as it doesn't actually say you can freeze it.
15th Oct, 2013
freezes really well. I cut it into four and just take out a quarter when required - lovely.
14th Sep, 2013
really easy to make and tastes fab
5th Sep, 2013
This sounds fab! I am going to make it for the weekend and post how I get on.
4th Sep, 2013
This has a lovely light sponge! My biggest mistake was I used Plum's that were too big and heavy, otherwise, what a lovely cake. It's delish with raspberries as well x


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.