I love stone fruits in my cakes, yes and they are good. In my grocery store, Plums are on sale at 88 cents per pound. Who can resist that, and I decided to buy some? Then I tried this plum cake with ginger and cardamom. This recipe is adapted from gingery plum cake recipe from Fine cooking Magazine.
In my home town Kerala, sweet pudding always accompanies dry ginger and cardamom. I love the intoxicating, floral aroma of cardamom. There are two types of cardamom, green pods are used in sweet dishes where as black pods are used in Savory dishes. First you need remove the seeds and smash/chop them with a chef’s knife/ motor and pestle to get the freshest flavor (there’s no comparison to the dusty pre-ground stuff you can buy in the store). I incorporated it in the cake. Trust me every bite you are going to love it. I have added cardamom in the cake may be next time I will add it to topping also. Yes, when it comes to certain spices, I go a little overboard. Don’t worry you will love it.
Serve this hearty fruit cake with a dollop of whip cream or ice-cream. This recipe will work with any stone fruits. If you want, you can make this cake into upside down cake too. I prefer this way, while baking the plum gets caramelized leaving a nice taste on each bite. Since this cake uses only brown sugar you can get molasses flavor as you know marriage between ginger and molasses is a must, yes and they are an inevitable pair.
When I started making the cake I thought since it has both dry ginger and fresh ginger and my daughter will not like it but turned out that she also fell in love with it and even asked me to make more. I gave a sample of this cake to two of my friends, they also told me it is delicious.
If you like fruit cake without any frosting, filling or fondant, try this one and you will love it. After all simple is best.
Plum cake with Ginger and Cardamom
- 1-1/3 cup/172g unbleached all-purpose flour; more for the pan
- 1 tsp /1g ground ginger
- ¾ tsp 9 pods green cardamom, removed skin and crushed fine
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. table salt
- 6 tbs/ 84g unsalted butter at room temperature; more for the pan
- 1 cup/207g packed light brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2/3 cup/156g sour cream
- For the topping:
- 2 plum halved, pitted, and cut into 1/8- to 1/4-inch slices
- 2 tsp. finely grated fresh ginger
- 3 Tbs. firmly packed light brown sugar
- 1 Tbs. unbleached all-purpose flour
- Whipped cream for garnish
- Pre heat the e oven to 350°F. Lightly butter a 9×2-inch round cake pan. Line the bottom with a parchment circle cut to fit the pan and lightly flour the sides, tapping out the excess.
- In a medium bowl, whisk the flour, ground ginger, cardamom, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment /with a hand mixer. Beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended and adding the vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the sour cream, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
- Meanwhile, make the topping: combine the sliced fruit in a small bowl. Add ginger, sugar and flour. Using a table fork, mix the ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter the topping evenly over the cake, working quickly. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 35 minutes.
- Serve warm or at room temperature, with whipped cream if you like.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.