Spiced Plum Cake with Swiss Meringue Frosting
Introduction
There’s a particular charm about a dessert that feels like a warm hug on a crisp autumn afternoon. It’s also impossible to ignore the dish that has been whispered around family tables for decades – the legendary Spiced Plum Cake with Swiss Meringue Frosting. As the leaves turn brilliant shades of amber and copper, this cake brings together the rustic sweetness of plums, the fragrant warmth of spices, and the silky smoothness of a Swiss‑style meringue to create a truly memorable treat.
Whether you’re a beginner eager to try your hand at baking or an intermediate cook looking to refine your techniques, this recipe is designed to be approachable without sacrificing depth of flavor. With “Easy” difficulty, a modest hands‑on time of 45 minutes, and generous yield of serves 8‑10, you’ll have plenty of time to share gratitude and sweetness with friends and family.
Meal Profile
| Feature | Specimen |
|---|---|
| Title | Spiced Plum Cake with Swiss Meringue Frosting |
| Difficulty | Easy |
| Portion | 8‑10 servings |
| Hands‑on Time | 45 min |
| Total Time | ~2 h (if you include oven re‑heat) |
| Season | Autumn, but the glossy frosting works year‑round |
| Taste | Sweet, aromatic, subtly spiced, with a buttery crust and airy meringue |
| Texture | Moist sponge with plum clusters, custard‑like filling, crunchy crunch from caramelized frosting |
The key to stunning flavor is synergy: caramelised plums share their juice with a velvety cake batter, and a methodical, heat‑controlled meringue coats the finished loaf, giving it both visual appeal and lightness.
Ingredient Highlight
Below is the full list of ingredients that bring the recipe to life. While the numbers in brackets refer to literal quantities, feel free to adjust to taste, especially for the spices—just remember that cardamom is potent, and a small pinch will do.
| Category | Ingredient | Quantity |
|---|---|---|
| Fruit & Sweetener | Red plums (halved and stoned) | 350–400 g |
| Golden syrup | 2 Tbsp | |
| Soft dark brown sugar | 2 Tbsp | |
| Self‑raising flour | 200 g | |
| Plant‑based milk (optional, for extra moistness) | 2 Tbsp | |
| Spices & Flavor | Cardamom pods | 6, crushed |
| Cinnamon stick | 1 | |
| Ground cinnamon | 1 tsp | |
| Ground almonds | 75 g | |
| Baking powder | 1 tsp | |
| Butter & Sugar | Butter, softened | 225 g |
| Golden caster sugar | 225 g | |
| White caster sugar | 300 g | |
| Warm egg whites | 150 g (about 5) | |
| Eggs (free‑range, medium) | 3 | |
| Optional Toppings | Blown‑topped Swiss meringue | 300 g |
| Ground ginger or nutmeg (for variation) | small pinch |
Tips on Selecting Ingredients
- Plums: The best plums for this cake are juicy, sweet varieties like ‘Red Delicious’ or ‘Carmen’ (the fruit to be halved and stoned). The more fruit remains within, the richer the cake gets.
- Cardamom: Because cardamom pods have a striking aroma and a pungent taste, crush them whole before adding. The pods themselves are discarded after baking to keep the flavors subtle.
- Butter: Use fully‑softened butter. Room‑temperature butter provides a creamy base that traps air for a light crumb when creamed with sugar.
- Frosting: Swiss meringue is unique because it’s cooked over a double boiler, which ensures the egg whites are heated enough to dissolve sugar, but not so hot that they scramble. The result is a glossy, stable meringue that won’t degrade after a day in the freezer.
Step‑by‑Step Instructions
Below is a concise, numbered list that follows the method given in the recipe. You’ll want to follow all steps in sequence for pristine results.
-
Pre‑heat and Roast the Plums
Heat your oven to 170 °C (fan) or gas mark 5. Toss the halved plums, golden syrup, and brown sugar in a small roasting tin. Add the crushed cardamom pods and cinnamon stick for infusion. Bake for 30 min until the plums soften and release a syrupy liquid. Let them cool, then remove and discard the spices. -
Prepare the Cake Base
Reduce the oven temperature to 160 °C (fan) or gas 4. Using an electric mixer, cream the butter and golden caster sugar until pale and fluffy. Incorporate the eggs one at a time, beating well after each addition (this ensures a smooth batter). In a separate bowl, blend flour, baking powder, ground almonds, and ground cinnamon. Fold this dry mix into the butter‑egg creamer a few times. -
Fold in the Plum Mixture
Gently stir in 2–3 spoonfuls of the cooled plum syrup and touch the cooked plums into the batter. Pour the batter into a fully pre‑lined pan, leveling the surface, and bake for 45–55 min. If the top browns too quickly, lower the temperature by a notch. -
Cool the Cake
Allow the cake to rest in the tin for 10 min on a wire rack, then release and let it cool completely before frosting. -
Make the Swiss Meringue Frosting
Place a 4 cm water block in a saucepan and bring it to a gentle simmer. In a stand mixer bowl (or a sturdy mixing bowl for hand‑mixer users), combine the egg white and white caster sugar. Place the bowl over the water block, and whisk vigorously with a flexible spatula for 10 min until the sugar dissolves and the mixture hits 72 °C on a digital thermometer. -
Whip the Meringue
Remove the bowl from heat. Whisk at medium speed until stiff, glossy peaks form that stand upright even after flapping with a spoon. The meringue should have cooled enough that it isn’t warm to the touch. -
Nail the Frosting
Spoon the meringue over the cooled cake, swirling with a spatula to create attractive patterns. If desired, blend a blowtorch into the swirls to caramelize and add a tiny crisp finish.
Serving Suggestions & Variations
The basic recipe is already a showstopper, but a few tweaks can open fresh avenues that suit your palate or your baking situation.
| Variation | What It Adds | How to Execute |
|---|---|---|
| Nutty Crunch | Gives a delightful, contrasting bite | Sprinkle 2 Tbsp toasted hazelnuts or pecans on top of the meringue. |
| Citrus Zest | Brightens the flavor profile; perfect for festive occasions | Grate a teaspoon of orange zest into the batter. |
| Spin on the Meringue | Adds subtle spice in one go | Fold a pinch of ground ginger or nutmeg into the meringue before frosting. |
| Chocolate-Caramel Topping | Tells the story of Autumn’s abundant tastes | Melt 50 g dark chocolate and drizzle over the finished cake; let set then cut into squares. |
| For the Adventurous | A modern twist with a crystal finish | Brush the meringue with 10 g icing sugar sprinkle after frosting, then blow torch to slightly pyrrhotide. |
Serving Ideas:
- Coffee or Tea Co‑op: Pair slices with a strong black coffee or a chamomile‑infused tea; the coffee’s bitter edge contrasts surprisingly well with the sweet meringue.
- Breakfast Treat: Serve warmed slices with a swirl of vanilla‑infused Greek yogurt or a drizzle of honey; the cake doubles as a breakfast pastry.
- Holiday Feasts: Use this cake as the centerpiece for Thanksgiving dessert and let guests fill an edible “fruit bowl” with the leftover plums for a cozy twist.
Storage & Staging:
- Store chilled whole in an airtight container. The meringue remains firm for up to a week; for 10‑12 days, wrap in parchment and place in a cool, dry spot.
- If you plan to send it to a friend over the weekend, leave the meringue on top; it will keep its shape; re‑wrap in a plastic sheet before departure.
Conclusion
Crafting a Spiced Plum Cake with Swiss Meringue Frosting is an experience that can be framed as a poetic collaboration of science, tradition, and art. From the first honey‑syrup‑glazed plum roast to the final flourish by the kitchen torch, each stage couples a sense of timing and technique that delivers a multi‑textured product that delights the senses.
With the ease of the process, the comfort of familiar ingredients, and the option to tweak the flavor profile, this cake is perfect for makers at any level. Whether you’re plating it as a dessert for a gathering of nine or using it to warm your own oven for a quiet evening spent with a good book and a cup of tea, you’ll trust that the golden arched peaks of the meringue will leave an impression that lingers just as long as the first bite does.
So turn your oven up, sprinkle your spice, gather your plums, and let the comforting aroma of Spiced Plum Cake with Swiss Meringue Frosting fill your kitchen. It’s more than a cake—it’s a way to celebrate autumn’s bounty in every subsequent bite. Happy baking!
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