Pink Iced Woodland Plum and Spice Cake

2 c. flour (white wheat, or whole wheat pastry)
1 1/2 tsp. baking powder
2 tbsp. honey

1/4 c. cold butter, cut into small pieces
2 eggs
3/4 c. milk or nut milk

10 small plums, pitted
1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

Preheat oven to 350°F.

Stir flour, baking powder, and spices in a mixing bowl. Add butter and honey. Beat on low speed until there are no more large chunks. Add eggs and milk, and beat for 2 minutes at a medium speed.

Cut plums into thin slices and fold into the batter.

Grease and flour an 8 or 9 inch baking pan (square or round). Spread batter into the pan.

Bake at 350°F 35 to 45 minutes, until a wooden pick inserted into the center of the cake comes out clean and the top is golden. Let cool, then turn out onto a serving plate.

Pink icing

1/2 cup light honey

2 Tbls. red fruit juice (cherry, beet, strawberry, raspberry, red wine, etc.)
2 egg whites
1/2 tsp. ground cinnamon

Mix honey and fruit juice in a saucepan. Heat to a rolling boil over medium heat. Keep boiling rapidly until it reaches 242 on a candy thermometer, or it forms a firm ball which holds its shape until pressed when dropped in cold water.

As mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Add cinnamon, beat on high speed until stiff peaks form.