Recipe: Denise Phillips's Honey spiced plum cake

Serve this easy-to-make cake warm as dessert, or cold with tea or coffee. I have made it parev but you can substitute milk and butter if preferred. Apples or pears work as an alternative to plums. It also freezes well, so it’s worth making a couple to keep one for another time.

  • place PRE 25 mins
  • place COOK 1hr
  • place SERVES 8
  • printicon

* Line and grease a 23cm round cake tin with baking parchment.

* Preheat the oven to 170°C (150°C) fan.

* Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a large mixing bowl.

* In a separate bowl, lightly whisk the eggs and milk together.

* Warm the golden syrup, honey and margarine in a saucepan over a low heat.

* Stir in the sugar and keep on a low heat until the margarine and sugar have melted together.

* Remove from the heat and leave to cool a little before pouring the warm syrup mixture into the bowl with the flour mixture and stirring well. Add the whisked egg mixture and mix again until just combined.

* Transfer to the prepared cake tin and arrange the sliced plums evenly over the surface.

* Bake for about an hour, checking after 40 minutes. Cover with foil if the cake starts to burn.

* Gently melt the jam either in the microwave or in a saucepan set over a medium heat and brush the cake liberally with it.


250g plain flour

1½ tsp baking powder

½ tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp ground ginger

2 eggs

240ml almond milk/soya milk

180ml golden syrup

30g clear honey

125g margarine

100g muscovado sugar

400g plums, stoned and sliced

5 tbsp plum/apricot jam

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