Edith’s plum cake

SERVES 16-20

180g unsalted butter, at room temperature

345g caster sugar

4 eggs

1tsp vanilla essence finely grated zest 1 lemon

300g self-raising flour

25 plums or 12 medium plums, halved and pitted icing sugar, for dusting double cream, to serve

33cm x 23cm rectangular baking tin

Preheat the oven to 180C/350F/ Gas 4. Line the baking tin with baking paper, leaving an overhang to make lifting the cake out easier.

Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla essence and lemon zest. Fold in the flour until just combined.

Spoon the batter into the tin and spread evenly. Lay the plums, cut side up, in rows on top of the batter, without pressing them into the mixture.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin and lift out using the baking paper. Dust with icing sugar and serve warm or at room temperature with cream.