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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 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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sbradley
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.
summerhouse01
15th Oct, 2013
freezes really well. I cut it into four and just take out a quarter when required - lovely.
katekemp82
14th Sep, 2013
really easy to make and tastes fab
jilly27
5th Sep, 2013
This sounds fab! I am going to make it for the weekend and post how I get on.
caznpad04
4th Sep, 2013
5.05
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
wfraser
3rd Sep, 2013
5.05
Really easy and really tasty, delicious served with Chantilly cream, a bit hit in my house.

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