Recipe #90: Ginger and damson upside-down cake


After last nights ‘damson in distress’ blog post, I finally came up with a few things to make using the delicious home grown fruit I was gifted. It was a toss up between an upside cake and brownies… So I made one last night, and I’m making the other tonight!

Last night I made a damson and ginger upside down cake. It was inspired by a plum recipe and is sweet but not too gingery – if you like your ginger sponge with a bit of fire I’d add an extra tablespoon of ginger for extra flavour.

My plum and ginger cake is now cut into chunks and ready for tomorrow’s coffee morning.

Want to make it? It’s the perfect recipe to make the most of any left I’ve damsons you need to use up. You’ll need:

For the topping
Enough halved damsons to cover the base of a round 23 inch cake tin
2 tbsp caster sugar

For the cake
175g butter
175g brown sugar
140g golden syrup
2 eggs
200ml milk
300g self raising flour
1/2 tsp bicarbonate of soda
1 tsp mixed spice
1 tbsp ground ginger

1. Line and generously grease a 23 inch spring formed cake tin. Evenly scatter your caster sugar on the bottom and cover with damsons, cut side down.
2. In a pan melt together your butter, sugar and golden syrup and leave to cool.
3 Pre-heat your oven to 180 degrees. Combine your flour, bicarbonate of soda, ground ginger and mixed spice. In your pan, use a whisk to combine your milk and eggs with your mixture, then pour into your mixing bowl with your dry ingredients and use an electric mixer to combine.
4. Bake for 45 minutes in the middle of your oven. It should be firm to the touch – check with a cake tester.
5. Leave to cool for 10 minutes before turning out onto a wire rack, upside down (damsons up). Carefully peel away your parchment (don’t make the mistake of not using any like me).
6. Enjoy!

Until tomorrow

Hayley Jayne xx


8 Responses to “Recipe #90: Ginger and damson upside-down cake”

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