Grease or nonstick spray, for the pan
300 grams all-purpose flour (2 1/2 cups), more for the pan
10 grams baking powder (2 teaspoons)
3 grams baking soda (1/2 teaspoon)
3 grams salt (1/2 teaspoon)
2 grams cinnamon (1 1/2 teaspoons)
2 grams cardamom (1 teaspoon)
2 grams ground ginger (1 teaspoon)
3 large eggs
200 grams granulated sugar (1 cup)
1 1/4 cups olive oil
1 cup plus 2 tablespoons good quality honey, more to taste
3/4 cup dry red wine
2 teaspoons grated fresh ginger
1 1/2 pounds ripe yellow plums
1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish
Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.