This wonderful cake was suggested to me by Andrea of The Kitchen Lioness. Last year she had a series of cake recipes that all looked good to me. This one for plum pudding stood out because I like to use Italian Plums when they are available in the store.
I liked that the cake was a spice cake. I used light brown sugar in place of the muscovado sugar and 1/2 heavy cream and 1/2 non-fat milk in place of the whole milk. Finally, one ingredient that I had never used before was Golden Syrup. I found it at my local supermarket a few months ago and scooped up a jar with the hope of using it one day. It is memorable flavor; deep and sweet, like caramel. I was licking my fingers. Yum!
My daughter helped me place the plums into the batter.
Here is the finished cake. (The messed up top happened when I tried to test doneness, and the cake, which was not done, stuck to my knife.)
When the cake cooled, I sifted powdered sugar (icing sugar) on top for decoration.
The flavor of the cake reminded me of an apple cake. The plums kept the cake moist. It had a nice light spiced flavor, but not as strong as a gingerbread cake. It was perfect for me. And the people I served it to loved it. Great cake!