Red-Plum Spice Cake

This old-fashioned spice cake gets its moisture and fruity tang from red plums folded right into the batter along with their reserved liquid. The combination of cinnamon, nutmeg, and cloves gives it that warm, spiced backbone, while the plums keep things from veering into dry, heavy territory.

The plum liquid pulls double duty here. Half goes into the cake batter for moisture and flavor, and a couple of teaspoons get beaten into the cream cheese frosting, tinting it slightly pink and adding a subtle fruity note that ties the whole thing together.

Creaming the shortening and sugar thoroughly before adding the eggs is what builds the cake’s structure. Take your time with that step. The batter should be light and fluffy before the dry ingredients go in.

Pro Tips

• Drain the plums well and chop them into quarters. Too much liquid in the batter and the cake won’t set properly in the center.
• Reserve more plum liquid than you think you’ll need. You want some for the batter and the frosting.
• Fold the plums and nuts in gently at the end. Overmixing at this stage deflates the batter you just worked to aerate.
• Check for doneness at 30 minutes. Ovens vary, and a thinner pan like 7×11 can bake faster than expected.

Variations

• Use canned purple plums if red plums aren’t available. The flavor is slightly different but works well.
• Swap the nuts for dried cranberries for a chewier texture and more tart fruit flavor.
• Add a teaspoon of fresh grated ginger to the dry ingredients for a sharper spice profile.