Aromatic Spiced Plum Loaf

This spiced plum loaf transforms ripe summer plums into a moist, aromatic cake that celebrates the fruit's natural sweetness while complementing it with warm spices. The combination of cinnamon and cardamom creates a cozy backdrop for the plums to shine, making this loaf perfect for breakfast, afternoon tea, or dessert.

I first made this loaf when I had an abundance of plums ripening too quickly on my counter. The vibrant purple swirls and warm spices turned what could have been wasted fruit into a cake my family now requests whenever plums are in season.

Ingredients

• All purpose flour: Provides structure while keeping the crumb tender. Substitute with gluten free flour blend or buckwheat flour for dietary needs
• Baking powder and baking soda: Work together for the perfect rise while keeping the texture light
• Ground cinnamon: Adds familiar warmth that pairs perfectly with plums
• Cardamom pods: Fresh ground seeds provide a distinctive aromatic quality that elevates this loaf beyond ordinary fruit cakes
• Plum compote: Creates both moisture and concentrated flavor throughout the loaf
• Mild olive oil: Keeps the cake moist without competing with the delicate plum flavor
• Almond milk: Adds light creaminess without dairy
• Coconut sugar or demerara sugar: Provides caramel notes that complement the fruit
• Vanilla essence: Rounds out the flavor profile with subtle sweetness

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to 180°C / 355°F and position the rack one notch below the middle. Line a 900g/2lb loaf tin with baking paper, allowing some overhang for easy removal. The lower rack position prevents the top from browning too quickly before the center is cooked.

Make the Plum Compote:

Remove stones from about 550g/20oz of ripe plums, reserving 3 plums for decoration. Roughly chop the pitted plums and place in a small pot with about 60ml/¼ cup water. Cover and bring to a gentle boil then reduce to a simmer. Allow the plums to break down completely, about 8 minutes. Remove the lid and continue simmering until the mixture thickens and excess water evaporates, about 5 more minutes. The consistency should be like a thick applesauce. Cool completely before using in the batter.

Mix the Wet Ingredients:

In a large bowl, combine 240ml/1 cup of cooled plum compote with the oil, almond milk, sugar, and vanilla. Whisk thoroughly until the mixture is uniform and the sugar is mostly dissolved. The wet mixture will be a beautiful deep purple color.

Combine the Dry Ingredients:

In a separate bowl, sift the flour to remove any lumps. Add the baking powder, baking soda, cinnamon, and crushed cardamom seeds. Whisk to distribute the spices and leavening agents evenly throughout the flour.

Create the Batter:

Add the dry ingredients to the wet mixture in three batches, folding gently after each addition. Mix just until no dry flour is visible, taking care not to overmix, which would develop gluten and result in a tougher cake. The batter will be relatively thick, almost like a muffin batter.

Prepare and Bake:

Transfer the batter to your prepared loaf tin, spreading it evenly. Slice the reserved plums thinly and arrange them in an overlapping fan pattern on top of the batter, pressing them lightly into the surface. Bake for approximately 50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.

Glaze and Cool:

While the cake is still hot, brush the surface lightly with maple syrup for a beautiful shine and subtle additional sweetness. Allow the cake to cool completely in the tin before removing, as it will be fragile while warm.

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My favorite part of this recipe is crushing the cardamom pods. The moment those tiny seeds release their fragrance under my mortar and pestle, I know the cake will have that special aromatic quality that store bought spices simply cannot match. My kitchen fills with their citrusy floral notes and instantly transports me to memories of spice markets.

Storage Tips

This plum loaf stays moist at room temperature in an airtight container for 3 days. For longer storage, refrigerate for up to a week, though the texture becomes slightly more dense when chilled. To refresh slices, briefly warm them in a microwave for 10 seconds or toast lightly. This loaf also freezes beautifully—wrap individual slices in parchment paper, then place in a freezer bag for up to 3 months.

Seasonal Variations

While plums are the star of this recipe, you can adapt it with other stone fruits as they come into season. Try apricots, nectarines, or peaches using the same compote method. Each fruit brings its own unique character while still complementing the warm spices. For autumn, switch to pears or apples with a pinch of nutmeg added to the spice blend.

Serving Suggestions

For breakfast, serve a thick slice lightly toasted with a dollop of Greek yogurt or plant-based alternative. As a dessert, warm a slice slightly and top with coconut whipped cream and extra plum compote. This loaf also pairs beautifully with afternoon tea, especially Earl Grey, which complements the cardamom notes perfectly. For a special occasion, drizzle slices with a simple glaze made from powdered sugar and lemon juice.

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This is a simple yet elegant way to transform seasonal plums into a dish that is as beautiful as it is delicious.

Frequently Asked Questions

→ Can I use store-bought plum compote instead of making it from scratch?

Yes, you can substitute store-bought plum compote, but homemade delivers superior flavor. Ensure you have 1 cup (240ml) of compote for the batter, plus extra for serving if desired.

→ How do I know when the spiced plum loaf is done baking?

Test by inserting a toothpick into the center - it should come out fairly clean but not completely dry, as this loaf should remain moist. The bake time is approximately 50 minutes at 180°C/355°F.

→ Can I make this loaf gluten-free?

Absolutely! The recipe specifically mentions you can use all-purpose flour, a gluten-free flour mix, or buckwheat flour with equal success.

→ What can I substitute for coconut sugar?

Demerara sugar works perfectly as mentioned in the recipe. Other alternatives include brown sugar or regular cane sugar, though they may slightly alter the depth of flavor.

→ How should I store the spiced plum loaf?

Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. You can also freeze slices wrapped individually for up to 3 months.

→ Can I use different fruits instead of plums?

Yes, apricots, peaches, or nectarines would work well as substitutes while maintaining similar moisture and flavor profiles. You'll need about 550g of fruit for the compote.