100g Butter
3/4 cup Chelsea Soft Brown Sugar
2 Eggs
1 cup peeled, de-stoned & pureed red plums
1 tsp Baking Soda
2 Tbsp Boiling Milk
1 1/2 cups Flour
2 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Nutmeg
Whipped cream, Chelsea Icing Sugar and additional fresh plums to serve
 

Preheat oven to 180°C. Grease & line cake tin.
Cream butter and Chelsea Soft Brown Sugar. Add eggs and beat well.
Peel & puree plums & mix into butter & sugar. Mixture will turn grey, but please don't worry about this as colour changes once cooked.
Dissolve baking soda in hot milk & add to batter, mix well. Sift flour, baking powder, cinnamon & nutmeg. Beat into batter for approx 30 seconds.
Pour into greased cake pan and bake for approx 30-40 minutes or until skewer comes out clean. Cool on cake rack.

Slice cake in half and spread bottom layer with fresh whipped cream & thinly sliced fresh plums. Place cake top back on and sprinkle with Chelsea Icing Sugar.
OR spread top with buttercream icing.