Joanne's French Plum Cake

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{has_more=true, offset=10, total=16, results=[{comment_text=This is the third time i have made this cake and it was a success every time . I made it first time for my walker friends and they liked it so much they made me promise to make it again . I did and served it as a dessert with cream . Its so moist and delicious and has a little crunch which adds to its deliciousness . They have made me share the recipe with them ., approved=true, user_name=Panela, hs_createdate=1766334909597, rating_new__1_5_=5, id=195666951635}, {comment_text=Love this recipe!, approved=true, user_name=Christie, hs_createdate=1738568014300, rating_new__1_5_=5, id=23491487618}, {comment_text=Following advice from other comments I reduced butter to 250g, 1 cup of sugar and I didn't have an orange so used some lemon zest. It was perfect after 60 minutes in the oven. I used \Xmas plums\" and needed 15 to fill the top. I didn't sugar them either and they were quite sour but it was very delicious", approved=true, user_name=Nina, hs_createdate=1716176735607, rating_new__1_5_=5, rating=100, id=13316431437}, {comment_text=Thanks - an iconic summer cake. I used the last of my Billingtons which were a bit fiddly for the topping (smaller than usual this year so de-stoning was a challenge). Perfectly cooked in 65 minutes. Very, very delicious., approved=true, user_name=Sally Patrick, hs_createdate=1716176735150, rating_new__1_5_=5, rating=100, id=13316249183}, {comment_text=This recipe is easy to prepare and looks really fancy once it is baked. If you don't like plums you could add apricots or peaches.Very tasty for afternoon tea or a desert., approved=true, user_name=Leisa, hs_createdate=1702249872274, rating_new__1_5_=5, id=11175436190}, {comment_text=I searched and searched for a frangipane plum cake and finally found the answer here. What a wonderful cake. I too had to cook it longer and cover with foil at the end: about an hour and 20 minutes. I waited until the centre barely jigggled when agitated. I put the plums cut side up and didn't know if this was correct, but it seems to be OK. I had some cherries to use up too, so I filled in the gaps with stoned cherries. I can see that this would be superb with apricots so that will be the next iteration., approved=true, user_name=Cheryl, hs_createdate=1702249871679, rating_new__1_5_=5, id=11175436186}, {comment_text=Seems like a lot of butter in this cake, the mixture needed 30 minutes extra cooking time. Delicious though., approved=true, user_name=Marion, hs_createdate=1702249870783, rating_new__1_5_=4, id=11175531823}, {comment_text=Lots of butter... but makes a great dessert cake and easy to make, approved=true, user_name=Susan Lean, hs_createdate=1702249863675, rating_new__1_5_=5, id=11175396788}, {comment_text=Absolutely brilliant. Exactly what I was searching for. I used rhubarb, because I had a lot, instead of plums and the texture is fantastic. What a treat. Now on top 5 best ever recipes list. Thank you., approved=true, user_name=Kate, hs_createdate=1702249862048, rating_new__1_5_=5, id=11175513720}, {comment_text=I loved this recipe; a great way to use frozen plums. It works well as a GF cake too- just exchange the flour and baking powder for Bakels gluten-free baking mix., approved=true, user_name=Katherine, hs_createdate=1702249859399, rating_new__1_5_=5, id=11175519056}]}