SUGARPLUM GINGERBREAD BUNDT CAKE

Visions of sugarplums are what I chased on my childhood Christmas mornings in sunny Southern California. I’d lie in the warm sunbeams streaming through our windows, close my eyes, and imagine snow falling outside. I had no idea what sugarplums were, but they fit perfectly into my winter wonderland fantasy. Since moving to the East Coast, I bake spiced treats with dried plums (aka prunes) all winter long to fill the house with warming scents. This gingerbread, studded with bursts of the sweet, chewy fruit, satisfies as a breakfast treat or as a dessert when topped with hot caramel. And for anything in between, a dusting of cocoa powder makes it feel even more wintry.

TIP: Be sure to use baking spray with flour here. Otherwise, the dried plums may stick to the pan. If you don’t have the spray, generously grease the pan with butter and then dust it with flour.

makes one 10-inch Bundt cake

dairy-free, no nuts

1. Bring the dried plums and 1½ cups water to a boil in a small saucepan. Reduce the heat to medium-low and simmer until the dried plums are very soft and starting to break down, about 5 minutes. Remove from the heat and stir in the molasses and baking soda. Cool to room temperature.

2. Meanwhile, position a rack in the center of the oven and preheat to 350°F. Coat a 12-cup (10-inch) Bundt pan with nonstick baking spray. If your pan has a dark finish, place it on a half sheet pan to prevent the cake from browning too much.

3. Whisk both flours, the baking powder, ginger, cinnamon, cloves, and salt in a medium bowl. Beat the eggs and brown sugar in a large bowl with an electric mixer on medium-high speed until paler brown and very thick. Add the oil in a slow, steady stream, beating until incorporated. Scrape the bowl. Turn the speed to low, add the molasses mixture, and beat just until evenly incorporated. Scrape the bowl. On low speed, gradually add the flour mixture, beating just until all traces of flour disappear. Transfer to the prepared pan.

4. Bake until a skewer inserted in the domed part of the cake comes out clean, 50 to 60 minutes.

5. Cool in the pan on a wire rack for 15 minutes, then carefully invert the cake onto the rack, lift off the pan, and cool completely.

MAKE AHEAD

The cake will keep for up to 3 days at room temperature or 1 month in the freezer.