2.5 cups plain flour 3/4 cup granulated sugar 1 cup (225gm) unsalted butter 2 large eggs 3/4 cup packed dark brown sugar 1 tsp vanilla essence 2 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp salt 16 oz can dark plums in syrup icing sugar
Drain the plums and chop them. Reserve the syrup. Preheat the oven to 180°C.
In a lage mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla. Sift the flour, baking powder, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with 1/2 cup reserved syrup, beginning and ending with dry ingredients. Stir in the plums.
The secret to this cake being light is the beating - I add sugar and flour in at least six goes, beating between each.
Pour the batter into a buttered 23 cm. by 33 cm. pan. Bake for 25-30 minutes, or until it tests clean with a cake tester. Remove from the oven and turn out onto a rack and allow it to cool, then dust with icing sugar.
Note: I find it takes 50 minutes to cook, not 25-30! Also, the original recipe said 200°C, but that is too hot!
Note for me: Cook in big square springform pan.