good both at teatime and served as a pudding
125g butter, softened
125g caster sugar
3 large eggs
2tsp vanilla extract
125g self raising flour
2-3 tbsp milk
700g plums, halved and stoned or rhubarb trimmed and cut into 1in lengths.
5 tbsp of sugar
buttered 8” springform cake tin. Preheat oven to 190
Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Add the vanilla, then fold in the flour, adding milk if necessary.
Toss the fruit with 5 tbsp of sugar and spread it over the top of the cake. Bake until cooked (approx 40 mins.)