A cake is what makes my world move forward. And I have a tendency to sort of celebrate even the smaller moments, because life is after all, a true celebration. And I have a knack of craving items and moments that are far from convenient at most times which tend to drive everyone around me mad. So while it’s monsoon (with no rain here), I am nostalgic for Christmas and warm spices and in dire need for a good old fashioned Christmas plum cake.
This recipe is versatile wherein you can replace the plums with peaches, apples or pears, and perhaps even blueberries (though I’ve not tried that). The warming spices such as allspice, nutmeg and cinnamon along with fresh ginger do the job perfectly against the sweet and sour plums. The plums I get by my house are rather ripe and juicy – which works wonders in this cake with it’s jam-like texture. But this also means that it has a very low shelf life of 24 hours. I would not recommend going beyond that, unless you store the cake in the fridge which in my books is a complete no-no. And besides, 8 slices, 24 hours? No difficult task, I’d say it’s a piece of cake ;p