Red Wine Honey Cake With Plums
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Grease or nonstick spray, for the pan
- 300grams all-purpose flour (2½ cups), more for the pan
- 10grams baking powder (2 teaspoons)
- 3grams baking soda (½ teaspoon)
- 3grams salt (½ teaspoon)
- 2grams cinnamon (1½ teaspoons)
- 2grams cardamom (1 teaspoon)
- 2grams ground ginger (1 teaspoon)
- 3large eggs
- 200grams granulated sugar (1 cup)
- 1¼cups olive oil
- 1cup plus 2 tablespoons good quality honey, more to taste
- ¾cup dry red wine
- 2teaspoons grated fresh ginger
- 1½pounds ripe yellow plums
- 1tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish
Nutritional analysis per serving (12 servings)
514 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 49 grams sugars; 5 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
- Step 2
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
- Step 3
In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
- Step 4
Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.
- Step 5
Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums and thyme branches.
- Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.
Private Notes
Comments
Wow!! This was my first-ever honey cake, and it will become a regular part of my repertoire. I fed it to my synagogue choir last night -- many of whom are great bakers with their own honey cake specialties -- and it was a HUGE hit. I didn't do the plums, but served it with some mascarpone whipped cream, which was lovely. I used a beautiful Merlot for the wine part -- definitely worth using the best wine, honey and olive oil you have.
Tastes great. I only used half a cup of sugar and agree with dropping all the sugar, given the honey and wine. I would like it less sweet. I also used whole wheat pastry flour, which was fine. The spices are great.
Yum, great flavors. I buttered & sugared the pan, used scant 1/2 t salt, 2 large eggs (room temp), 1 cup olive oil, 3/4 cup sugar, and 3/4 cup honey. Didn't use fresh ginger (only ground), as I didn't have on hand. Didn't do fresh plums but good served with pears, yogurt, and honey. Baked about 44 minutes at 350. Next time I'd further reduce sugar to 1/2 cup (and keep the 3/4 cup honey). I'd also maybe increase the red wine to 1 cup so the flavor comes out more. Also add orange zest next time.
So good and so easy!! I was craving a cake late at night and on a whim decided to make a mini-version using 1/3 the recipe in a 6" round pan. I baked it in a toaster oven at 350 for 40 minutes, and it came out perfect! The only "wine" I had open was a Pommeau (kind of a cross between apple brandy and apple cider) and I daresay the apple-ness really made this cake sing. Pommeaus can be sweet, so I cut way back on the sugar. I also didn't have cardamom so used coriander instead. YUM.
This recipe showed up recently in a newsletter and because I had the ingredients on hand I made it on a whim. Definitely a cake to be enjoyed year round it’s terrific! I followed the cake recipe exactly but didn’t bother with the plums, it’s perfect on its own. The flavor and texture are spot on. Some of the top stuck to the pan, now I just need to work on my Bundt cake unmolding technique…
Delicious! Out of plum season, so I made thyme simple syrup and used it in place of powdered sugar in whipped cream. It took quite a bit of fresh thyme to get the level of flavor in the syrup I was looking for, but what a great flavor combo!
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