Sticky Plum and Ginger Cake Recipe

sticky-plum-ginger-cake
Sticky Plum and Ginger Cake. Elaine Lemm
  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: Serves 6
Ratings (4)

British plums in the shops always means that summer is drawing to a close. No need to be despondant though, with lovely recipes for plums and especially this sticky, ginger and plum cake. The cake is warmed through with lovely spices of ginger, mace, and mixed spiced and topped with sticky, sweet plums baked in the oven with the cake.

The cake makes a lovley teatime treat or on an autumnal Afternoon Tea.

What You'll Need

  • 450g / 1 lb fresh plums, halved and sone removed
  • 3 tbsp Demerara sugar
  • 200g / 7 oz soft, dark brown sugar
  • 200g / 7 oz butter plus extra for greasing
  • 140g / 5oz Golden Syrup
  • 3 medium, free-range eggs
  • 200 ml / 3/4 cups milk
  • 1/2 tsp bicarbonate soda
  • 285g / 10oz self-raising flour
  • 1 tsp mace
  • 1 tsp mixed spice
  • 1 tbsp ground ginger

How to Make It

Heat oven to 180C/160C fan/ 375325 /gas 4

Generously grease a 23cm / 9 inch cake tin with butter, then line with baking parchment. Butter the paper on the base and sprinkle over the Demerara. Neatly place the plum halves in rows, cut side down,

Using a large roomy pan, melt the brown sugar, butter and golden syrup over a moderate heat. Stir continuosly taking care not to burn the sugar. Place the pan to one side until the mixture is cool.

Once cooled, add the eggs one at a time beating continuosly, once incoprporated, add the milk and beat again.

Mix together the flour, bicarbonate and spices then sieve into the cake batter and mix until the batter is smooth and glossy.

Pour the batter into the cake tin and bake in the centre of the oven until risen and golden brown. If the top of the cake starts to brown too quickly then lower the heat. The cake is cooked through when you place a skewer into the centre and comes out clean without a trace of mixture. This will take about 50 minutes.

Leave the cake to cool in the tin for 15 minutes then remove and place on to a wire cooling rack. Onc cold either serve or store in an airtight tin. The cake should be eaten within a few days or serve as a pudding with custard, creme fraiche or whipped cream. 

NOTE: This cake can also be made in a food processor. Melt the butter, sugar and syrup as above and then cool. Proceed with the recipe using the food processor. PLace the melted mixture into the processor, add the eggs and milk and mix. Sieve in the flour, bicarb and spices and mix again to create a smooth, lump-free batter. Cook and serve as in the recipe above.

Nutritional Guidelines (per serving)
Calories 570
Total Fat 14 g
Saturated Fat 4 g
Unsaturated Fat 6 g
Cholesterol 277 mg
Sodium 902 mg
Carbohydrates 98 g
Dietary Fiber 4 g
Protein 15 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)