Spiced plum cake
- 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
- 1Preheat oven to 180°C (160°C fan-forced). Grease a 24cm springform cake pan; line base and side with baking paper.
- 2Sift 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.
- 3Pour batter into prepared pan. Arrange plum pieces on top, cut side up. Sprinkle with the cinnamon and coconut sugar.
- 4Bake 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.
- 5Dust 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.
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