TOTAL TIME: 1 HOUR
200 g soft butter
165 g (¾ cup) caster sugar
4 medium eggs
1 tsp vanilla extract
125 g (⅔ cup plus 1 tbsp) plain flour, sifted
100 g (⅔ cup) self-raising flour, sifted
Pinch of salt
12 sweet plums (blood plums are great)
Icing sugar for dusting
Preheat oven to 180ºC.
Cream butter and sugar until light and fluffy. Add eggs, one at time, allowing each one to be incorporated well. Add vanilla, sifted flours and salt together and stir in until well mixed.
Spoon into a greased and lined 23 cm spring form tin. Cut fruit in half, remove stones and arrange on top of cake mixture.
Bake in preheated oven for 30 to 35 minutes. Check cake is cooked by inserting skewer. If skewer comes out clean, it’s cooked, if not cook for a further 5 minutes and try again.
Allow to cool. Dust with icing sugar to serve.