Name: Spiced plum cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 12
Ingredients: 2 cup (300g) plain flour; 2 teaspoon baking powder; 2 teaspoon ground ginger; 2 tablespoon dutch-processed cocoa powder; 1/4 teaspoon salt; 180 gram butter, softened; 1 cup (220g) firmly packed brown sugar; 3 eggs; 3/4 cup (180ml) buttermilk; 8 blood plums, quartered or 16 small plums, halved; 1 teaspoon ground cinnamon; 1/4 cup (55g) coconut sugar; icing sugar and double cream, to serve

Spiced plum cake

With flavours and colours that evoke that warm Christmassy feeling, this beautiful spiced plum makes the most of fresh plums, which are plentiful in this late summer season. It's the perfect recipe when you want to serve up a delightful dessert the family will adore.

Serves 12

Prep

25M

Cook

50M

Total

1H 15M

Ingredients

2 cup (300g) plain flour

2 teaspoon baking powder

2 teaspoon ground ginger

2 tablespoon dutch-processed cocoa powder

1/4 teaspoon salt

180 gram butter, softened

1 cup (220g) firmly packed brown sugar

3 eggs

3/4 cup (180ml) buttermilk

8 blood plums, quartered or 16 small plums, halved

1 teaspoon ground cinnamon

1/4 cup (55g) coconut sugar

icing sugar and double cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 24cm springform cake pan; line base and side with baking paper.

2.Sift the flour, baking powder, ginger, cocoa and salt into a large bowl. Beat the butter and brown sugar in a medium bowl with an electric mixer until light and creamy. Beat in eggs, one at a time. Stir in sifted dry ingredients and buttermilk in two batches.

3.Pour batter into prepared pan. Arrange plum pieces on top, cut side up. Sprinkle with the cinnamon and coconut sugar.

4.Bake cake for about 50 minutes or until a skewer inserted into the centre (not through a piece of fruit) comes out clean. Cool cake in pan.

5.Dust cake with sifted icing sugar and serve with thick or whipped cream, if you like.

If coconut sugar is unavailable, use demerara or raw caster sugar. Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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