Gather your ingredients.
Place a rack in the middle of the oven. Heat oven to 350 degrees.
Generously grease and flour a 10" Bundt pan, including center tube. I used no stick cooking spray and the cake slid out beautifully.
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 fresh ginger until well combined.
I'm lucky to have honey from my daughter's own backyard bee hives.
The mixture will look like this.
Whisk in the dry ingredients until smooth.
Pour batter into the prepared pan.
Tap gently to even out.
Bake until springy to the touch and a cake tester comes out clean, 45-50 minutes. Transfer pan to a wire rack to cool for 20 minutes, then unmold the cake and cool completely.
Meanwhile pit and quarter plums. As you can see, I just used whatever plums were available at the market.
Chop up the lemon thyme.
In a medium bowl toss plums with remaining 2 T honey and the chopped thyme. Add more honey to taste and let macerate for at least 30 minutes.
Serve cake on a pretty plate.
Garnish each slice with plums and thyme branches.