Ginger Plum Cake

Sunday 31 August 2014 by

It is fruit season again – perhaps a touch earlier than some years as August seems to have randomly turned into October in the last couple of weeks. Whatever the reason, my parents have begun the yearly round of handing me bags of fruit whenever I am in their vicinity, courtesy of the many fruit trees in their garden.

This last week it has been a glut of plums so I have been looking for ways to use them up. First up, I gave some to my friend who likes them (cheating, I know) and then I decided to make a ginger plum cake because plums can be a bit sharp and warm spices and rich dark cake are the perfect accompaniment. It is also perfect for this Autumnal weather we are having!

Ginger Plum Cake

Ingredients:

  • 2 tbsp Demerara sugar
  • 500g plums
  • 175g unsalted butter (plus some extra for greasing)
  • 175g dark muscovado sugar
  • 140g golden syrup
  • 2 eggs, beaten
  • 300g self-raising flour
  • 200ml milk
  • ½tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1½ tsp mixed spice

Method:

1.     Grease and line the base of a 23cm square cake tin with greaseproof paper.

2.     Butter the paper very generously then sprinkle over the Demerara sugar.

3.     Halve the plums, remove the stones and then arrange them cut-side down on the bottom of the tin in a single layer.

4.     Place the butter, muscovado sugar and golden syrup in a large saucepan and melt over a low heat, stirring until smooth

Ginger plum cake, Baking

5.     Leave to cool for 10 minutes.

6.     Preheat your oven to 180ᵒC/160ᵒC Fan/GM4

7.     Stir the milk and eggs into the melted mixture.

8.     Sift in the flour, spices and bicarbonate of soda and stir to make a smooth, shiny cake batter.

9.     Pour the batter into the tin over the top of the plums.

10.  Put into the oven and bake for 45-55 minutes (or until firm to the touch)

11.  Cool the cake in its tin for 10 minutes, then turn out onto a wire rack to cool.

Ginger plum cake, Baking
We have enjoyed this cake warm on its own, cool with squirty cream, warm with vanilla ice cream, cool with frozen yoghurt – it is very moreish, the sweet-sharp plums complimented by the warming spices and gooey cake. It definitely hasn’t lasted very long – though what hasn’t been eaten has kept well wrapped in cling film and I imagine it would freeze well too.

I am tempted to try this recipe out with other fruit later as well, and even just the cake on its own because it is so lovely!

You can follow Carole on Twitter: @caroleheidi

Related Posts

Share This

Leave a Reply

Your email address will not be published. Required fields are marked *