Gingery plum cake

plum and ginger cake, countryside august 2017_45458


  • Butter, for greasing
  • 2 tbsp demerara sugar
  • 500g plums

For the cake

  • 175g butter
  • 175g dark muscovado sugar
  • 140g golden syrup
  • 2 egg, beaten
  • 200ml milk
  • 300g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp mixed spice


  • 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.
  • For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth.
  • Cool for 10 minutes, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
  • Pour the batter into the tin, over the plums, and bake for
  • 45-55 minutes until firm to the touch.
  • Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool.
  • This will keep in the fridge, wrapped in baking parchment and foil, for up to five days.

Related categories: Cakes and bakes Fruit Recipes

Last edited:25 October 2019 at 15:20

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