Honey Ginger Olive Oil Cake

Cooking Time: 50 min    Servings: 8-10

Products needed:

Honey Ginger Balsamic Vinegar


  • 2 1/2 cups all-purpose flour, more for the pan
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 1/2 teaspoons cinnamon 
  • 1 teaspoon cardamom 
  • 1 teaspoon ground ginger 
  • 3 large eggs
  • 1 cup granulated sugar 
  • 1 1/4 cups Olive Scene mild Extra Virgin Olive oil
  • 1 cup good quality honey
  • 1/2 cup dry red wine
  • 1/4 cup Olive Scene Honey Ginger Balsamic Vinegar


  • 1 1/2 pounds ripe yellow plums, or pears 
  • 1 tablespoon chopped lemon thyme leaves, or regular thyme leaves
  • 2 tablespoons honey
  • 1 teaspoon Olive Scene Honey Ginger Balsamic Vinegar


  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.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices, and set aside.
  4. In another large bowl, whisk eggs well.
  5. Whisk in sugar, oil, 1 cup honey, wine, and vinegar until well combined.
  6. Whisk in dry ingredients until smooth.
  7. Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
  8. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.

Meanwhile, pit and quarter plums or slice pears. In a small bowl, whisk the 2 tablespoons honey and 1 teaspoon Honey Ginger Vinegar until smooth. Add thyme and mix. Toss plums or pears with honey/vinegar mixture. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums or pears.