From the Witches Kitchen
Gingery Plum Cake for Mabon: A Spiced Autumn Equinox Bake
Bake a sticky gingery plum cake for Mabon with dark muscovado sugar, golden syrup and jewel-like autumn fruit.
Prep Time
20 minutes
Cook Time
45–55 minutes
Serves
10–12 slices
Ingredients
For the plum base
- Butter, for greasing
- 2 tbsp demerara sugar
- 500g fresh plums, halved and stoned
For the cake
- 175g butter
- 175g dark muscovado sugar
- 140g golden syrup
- 2 eggs, beaten
- 200ml milk
- 300g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp mixed spice
Kitchen Witch Notes
At Mabon, plums are often connected with intuition, transformation and the darker half of the year; ginger brings warmth and a little fire to the turning season. While it bakes, take a minute to notice what you are proud of carrying from the lighter months into autumn.
Serving Suggestions
Serve warm with cream or custard, or cold with tea the next day. A drizzle of maple syrup is not compulsory, but it is very nice.
Introduction
Plums, dark sugar and ginger make the kitchen smell like autumn has properly clocked in. This upside-down cake is warm, sharp-sweet and exactly the sort of thing Mabon asks for.
It is also forgiving enough for a damp British afternoon when your main ambition is cake and a cup of tea.
Method
- Heat the oven to 180°C, 160°C fan or Gas Mark 4. Grease and line a 23cm square tin.
- Scatter the demerara sugar over the base and arrange the plums cut-side down.
- Gently melt the butter, muscovado sugar and golden syrup in a large pan. Leave to cool slightly.
- Stir in the eggs and milk, then sift in the flour, bicarbonate of soda, ginger and mixed spice. Mix to a smooth batter.
- Pour over the plums and bake for 45–55 minutes, until golden and springy.
- Leave in the tin for 10 minutes, then turn out carefully so the plums sit on top.
Swaps & Variations
Use pears, apples or nectarines if plums are not available. A handful of chopped hazelnuts in the batter gives it a lovely crunch.
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