Patsy's Plum Cake

This is a simple & delicious cake. My Mum (Patsy) would always make it in the fall when the little blue Damson plums are in season. I gets requests for the recipe & often double & triple it to share with friends. You may substitue the plums with apples, pears or nectarines or your favorite fruit. The cake recipe is a classic from Fannie Farmer & my Mum used this cake for the base for her English trifle as well. A little tip (for much easier clean up, line your pans with tin foil & then grease). I have also used pure almond extract instead of the vanilla, a lovely combination. Looks pretty if you flip it over & serve as an 'upside-down' cake. Enjoy!

• Ready In: 45 mins
• Serves: 4-6
• Yields: 1 8 X 8 X 2" pan

Ingredients

• 15  damson plums (approx.)
• 2  eggs
• 1  teaspoon pure vanilla extract (or almond)
• 1  cup sugar
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 cup milk
• 1  tablespoon butter
• 2  tablespoons brown sugar

Directions

1. Line 8 X 8 X 2 square cake pan with tin foil & grease.
2. Wash Damson plums & cut in half removing pits.
3. Line pan with halved plums (skin side down).
4. Put a pinch of the brown sugar in each plum from the pit.
5. Beat until thick 2 eggs, 1 teaspoons vanilla. Beat in slowly 1 cup sugar.
6. Sift together 1 cup a.p. flour, 1 teaspoons baking powder.
7. Heat 1/2 cup milk, 1 tablespoons butter. Stir butter & cooled milk into flour & egg mixture. Beat 1 minute.
8. Pour over plums.
9. Bake at 350 degrees for 25 - 30 minutes.
10. Enjoy!