There’s something wonderfully nostalgic about a plum cake. In this simple recipe from our good friend Sally, jammy canned Dorris plums are used on top of a tender cake base. 

Sally shares:

"If you are after a quick and easy cake recipe, that looks beautiful and has people coming back for seconds, this is it.

I have never been much of a baker but I discovered this recipe looking through one of my late-mum's recipe books and with all of the ingredients easily found in my pantry - I gave it a go and was happy with the outcome of my first foray into cake baking.

What I love about this recipe is that it is not only easy to make, but it is also versatile. You can swap the plums for canned peaches or apricots, and it can also be made using gluten-free flour.

It’s perfect for sharing with visiting friends or taking along to a book club. This cake is best served with Greek yoghurt or cream. Enjoy!"

Thanks Sally! Here's her recipe: 

Ingredients

• 1 cup sugar
• 125g margarine or butter
• 1 cup standard flour
• Pinch of salt
• 1 tsp baking powder
• 2 eggs
• 1 large tin (850g) Black Doris plums, drained, cut in half and stones removed (a tin usually has 10-12 plums)
• 1 Tbsp sugar
• Lemon juice

Method

1. Preheat the oven to 180°C. Grease a 20-22.5 cm round spring-form cake tin.
2. Using an electric beater, cream the sugar and butter until pale. Gradually add the flour, salt, baking powder, and beaten eggs. Spoon the mixture into the prepared cake tin.
3. Place the halved plums, skin side down, on top of the mixture. (During cooking, the plums will ooze into the mixture.) Depending on your desired sweetness sprinkle the plums lightly with sugar, and add a squeeze of lemon juice. 
4. Bake for about an hour or until golden brown.
5. Serve lukewarm, dusted with icing sugar and cream or Greek yoghurt on the side.

Can be frozen.