Red Wine Honey Cake With Plums

Honey cakes are an inevitable part of the Rosh Hashana meal, but this one, with its deep, spicy flavor and gorgeous hue, will be welcome any time of year.

Ingredients

• Grease or nonstick spray, for the pan
• 300 grams all-purpose flour (2 1/2 cups), more for the pan
• 10 grams baking powder (2 teaspoons)
• 3 grams baking soda (1/2 teaspoon)
• 3 grams salt (1/2 teaspoon)
• 2 grams cinnamon (1 1/2 teaspoons)
• 2 grams cardamom (1 teaspoon)
• 2 grams ground ginger (1 teaspoon)
• 3 large eggs
• 200 grams granulated sugar (1 cup)
• 1 ¼ cups olive oil
• 1 cup plus 2 tablespoons good quality honey, more to taste
• ¾ cup dry red wine
• 2 teaspoons grated fresh ginger
• 1 ½ pounds ripe yellow plums
• 1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    606 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 83 grams carbohydrates; 2 grams dietary fiber; 58 grams sugars; 5 grams protein; 55 milligrams cholesterol; 302 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

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.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
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.
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.
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.

1 1/2 hours, plus cooling