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Gingery Plum Cake

Here is a lovely fall cake, flavorful and moist, and a snap to put together! We like to eat it plain with an afternoon cuppa, or for breakfast with coffee, but it’s also a treat served with something creamy for dessert — say, clotted cream, vanilla ice cream, or a dollop of crème fraîche. Either way, the warm spice and fruity tang of these succulent squares are sure to satisfy!

Gingery Plum Cake

Butter, for greasing
2 tbs. demerara sugar
18 oz. plums

For the cake

6 oz. butter
6 oz. dark muscovado sugar (about 1¼ cups)
5 tbs. golden syrup
2 eggs, beaten
7 fl. oz. milk
11 oz. self-rising flour (2½ cups)
½ tsp. baking soda
1 tbs. ground ginger
1 tsp. mixed spice

Heat the oven to 350°F. Line the base of a 9” baking tin with parchment. Butter the parchment generously and sprinkle with the demerara sugar. Halve and stone 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 minutes, then stir in the eggs and milk. Sift in the flour, baking soda, and spices, then mix to a smooth batter.

Pour the batter into the tin, over the plums, and bake for 45-55 minutes until firm to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool. Will keep in the fridge, well wrapped, for up to 5 days.

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