Red Wine Honey Cake with Plums

Find the original on the New York Times.


  • 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, room temperature
  • 200 grams granulated sugar (1 cup) 
  • 1 1/4 cups olive oil (or canola oil)
  • 1 cup plus 2 tablespoons good quality honey, more to taste 
  • 3/4 cup dry red wine
  • 2 teaspoons grated fresh ginger
  • 1 1/2 pounds ripe yellow plums
  • 1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish


  1. Place a rack in the middle of the oven; heat to 350 degrees. 
  2. Generously grease and flour a 10-inch Bundt pan, including center tube. (Heavier bundt pan will resist sticking more)
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. 
  4. In another large bowl, whisk eggs well. 
  5. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. 
  6. Whisk in dry ingredients until almost smooth, just enough to remove all the white powder. 
  7. Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. 
  8. Meanwhile, pit and quarter plums. 
  9. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. 
  10. Add more honey to taste and let macerate for at least 30 minutes. 
  11. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely. 

Serve cake sliced and garnished with plums and thyme branches.

YIELD: 10 to 12 servings

NOTE: Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.


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