As we move towards autumn and with plums dripping from the trees, it is time for cake, specifically warming ginger cake with a tasty topping of sweet plums.

  • 20 mins
  • 4-6
  • Easy


  • For the cake
  • 200g soft, dark brown sugar
  • 200g butter plus extra for greasing
  • 140g golden syrup
  • 3 medium, free-range eggs
  • 200ml milk
  • ½tsp bicarbonate soda
  • 285g self-raising flour
  • 1tsp mace
  • 1tsp mixed spice
  • 1tbsp ground ginger
  • For the topping
  • 450g fresh plums, halved and stone removed
  • 3tbsp Demerara sugar


Put the plum halves in neat rows, cut side down.

Using a large roomy pan, melt together the brown sugar, butter and golden syrup. Take care not to burn the sugar. Put to one side to cool.

Once cooled, one at a time and beating continuously, add the eggs, then the milk and beat again.

Mix together the flour, bicarbonate and spices and sieve into the batter, mix well.

Pour the batter into the tin and bake in the centre of the oven until risen and golden brown. The cake is cooked through when you place a skewer into the centre and comes out clean.

Leave the cake to cool in the tin for 15 minutes. Remove and place the cake on to a wire cooling rack.

Serve with custard, creme fraiche or whipped cream as a pudding or simply eat a slice with a cup of tea.

About The Author

Following a successful career as a chef and restaurateur, Yorkshire's Elaine Lemm is a highly respected food and drink writer and recently voted one of the top 50 in the UK. Elaine is a member of the Guild of Food Writers and author of three books,The Great Book of Yorkshire Pudding, The Great Book of Rhubarb and The Great Book of Tea.

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