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.
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.
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.
I make this every year for Rosh Hashanah but this year I happened to have some leftover pumpkin purée in the frig so I threw it into the batter. What a glorious difference that made! I will always add it from now on. I guesstimate it was between 1/4 and 1/2 cup.
If I don't have a bundt pan, can I substitute by using a 7-1/2" by 12" glass pan or a 9x13 glass pan? And how would I adjust baking time? I am not much of a baker... but am intrigued by this cake.
This is my new favorite honey cake recipe. It's wonderful. I substituted Port for the wine.