Best Gingery Plum Cake Recipes

GINGERY PLUM CAKE

Gingery plum cake image

Serve this hearty fruit sponge with a dollop of something creamy- it would also work with raspberries instead of plums

Provided by Mary Cadogan

Categories Afternoon tea

Time 1h25m

Yield Cuts into 16 squares

Number Of Ingredients 12

Ingredients

butter , for greasing
2 tbsp demerara sugar
500g plum
175g butter
175g dark muscovado sugar
140g golden syrup
2 eggs, beaten
200ml milk
300g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice

Steps:

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 mins, 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 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.

Nutrition Facts : Calories 252 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

GINGERY PLUM CAKE

GINGERY PLUM CAKE image

Categories Cake Fruit Dessert Bake

Yield 8 people

Number Of Ingredients 6

Ingredients

6 ounces (1 1 /3 cups/325 mL) unbleached all-purpose flour; plus more for the pan 1 teaspoon (5 mL) ground ginger 3 /4 teaspoon (4 mL) baking powder 1 /4 teaspoon (1 mL) baking soda 1 /4 teaspoon (1 mL) table salt 3 ounces (6 tablespoons/100 mL) unsalted butter at room temperature, plus more for the pan 1 cup (250 mL) packed light brown sugar 2 large eggs 1 teaspoon (5 mL) pure vanilla extract 2 /3 cup (150 mL) sour cream
For the topping:
1 large or 2 small plums (or ripe apricots), halved, pitted, and cut into 1 /8- to 1 /4-inch (6-mm) slices 2 teaspoons (10 mL) finely grated fresh ginger
3 tablespoons (50 mL) firmly packed light brown sugar
1 tablespoon (15 mL) unbleached all-purpose flour
Whipped cream, for garnish (optional)

Steps:

1. Position a rack in the centre of the oven and heat oven to 350°F (180°C). Lightly butter a 9- by 2-inch (23- by 5-cm) round cake pan. Line the bottom with a parchment circle cut to fit and lightly flour the sides, tapping out excess. 2. In a medium bowl, whisk together flour, ground ginger, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugar together on medium-high speed until well blended and fluffy, about 3 minutes. Add eggs, one at a time, beating on medium speed until just blended; add vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the sour cream, and then the remaining dry ingredients. Scrape batter into the prepared pan and spread evenly. Bake 15 minutes. 3, Meanwhile, to make the topping combine sliced fruit and grated ginger in a small bowl and toss until ginger is well distributed. Add sugar and flour. Using a table fork, mix ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter topping evenly over the cake, working quickly. Don't worry about the fruit looking perfect - this is a rustic cake. Continue baking until a toothpick inserted in the centre of the cake comes out clean, another 35 to 40 minutes. 4. Let cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dish towel to protect your hands, lay a rack on top of the cake pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so the fruit is on top. Serve warm or at room temperature, with whipped cream if you like.

GINGERY PLUM CAKE

Gingery Plum Cake image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 17

Ingredients

FOR THE CAKE
6 tablespoon(s) unsalted butter, room temperature
1 1/3 cup(s) all purpose flour
1 teaspoon(s) ground ginger
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 cup(s) packed light brown sugar
2 - eggs
1 teaspoon(s) vanilla
2/3 cup(s) sour cream
FOR THE TOPPING
1 - plum, halved, pitted, and cut into 1/8-1/4 inch slices
2 teaspoon(s) finely grated fresh ginger
3 tablespoon(s) firmly packed light brown sugar
1 tablespoon(s) all purpose flour
- whipped cream (optional)

Steps:

Position a rack in the center of the oven and heat the oven to 350F. Lightly butter a 9x2 inch round cake pan. Line the bottom with a parchment round cut to fit the pan and lightly flour the sides, tapping out the excess. In a medium bowl, whisk the flour, ground ginger, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or with a handheld mixer), beat the butter and sugar on medium high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended and adding the vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the sour cream, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
Make the topping: Meanwhile, make the topping. Combine the sliced fruit and the grated ginger in a small bowl and toss until the ginger is well distributed. Add the sugar and flour. Using a table fork, mix the ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter the top evenly over the cake, working quickly. Don't worry about the fruit looking perfect-this is a rustic cake. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 35-40 minutes.
Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is one top. Serve warm or at room temperature, with whipped cream if you like.