RED WINE HONEY CAKE WITH PLUMS

Red Wine Honey Cake With Plums image

Honey cakes are an inevitable part of the Rosh Hashana meal, but this one, with its deep, spicy flavor and gorgeous hue, will be welcome any time of year.

Provided by Melissa Clark

Categories dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 16

Ingredients

Grease or nonstick spray, for the pan
300 grams all-purpose flour (2 1/2 cups), more for the pan
10 grams baking powder (2 teaspoons)
3 grams baking soda (1/2 teaspoon)
3 grams salt (1/2 teaspoon)
2 grams cinnamon (1 1/2 teaspoons)
2 grams cardamom (1 teaspoon)
2 grams ground ginger (1 teaspoon)
3 large eggs
200 grams granulated sugar (1 cup)
1 1/4 cups olive oil
1 cup plus 2 tablespoons good quality honey, more to taste
3/4 cup dry red wine
2 teaspoons grated fresh ginger
1 1/2 pounds ripe yellow plums
1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish

Steps:

Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.
Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums and thyme branches.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 20 grams, Carbohydrate 70 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 231 milligrams, Sugar 49 grams, TransFat 0 grams