Upside-down plum and ginger sponge

Enjoy a treat at tea-time with Janet Brinkworth's scrumptious cake, flavoured with stem ginger and plums
By Janet Brinkworth
Upside-down plum and ginger sponge
  • Rating:
  • Serves: makes 1 x 23cm cake
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 175 g butter
  • 175 g sugar
  • 3 medium eggs
  • 175 g plain flour
  • 3 pieces preserved stem ginger
  • 2 tbsp stem ginger syrup
  • 6 plums


1. Preheat the oven to 180ÂșC/gas 4. Butter and line a 23cm round cake tin. 2. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating each time. Fold in the flour. Grate the ginger into the mixture, and add the syrup. 3. Cut the plums in half and remove the stone. Place the plums, skin side down into the cake tin, forming 2 rings. Spoon the sponge mixture over, smoothing the top. 4. Place in the oven for 40-45 minutes until a skewer inserted, comes out cleanly. Allow to cool slightly, then turn out onto a plate. Remove the lining paper. Serve warm with whipped cream.

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