Ingredients: (serves 8)
2 1/4 pounds dark plums
1/2 cup red wine
1 cinnamon stick
Piece orange peel
1 1/3 cup caster sugar
6 oz unsalted butter, softened, extra for greasing
6 oz sour cream
1 1/2 cups plain flour, sifted
1 teaspoon baking powder
4 oz pecan nuts
1 1/4 cup thick cream, lightly whipped
Place plums, wine, cinnamon, orange peel and 4 oz sugar in a large saucepan. Pour in enough water to just cover the fruit, then place over low heat stirring to dissolve sugar. Poach for 10 minutes or until the fruit is just soft (this will depend on ripeness of the fruit). Transfer plums to a bowl and return liquid to high heat. Bring to the boil and leave until only 1 cup of liquid remains. Pour into a serving jug and refrigerate until ready to serve.
Preheat the oven to 340 F.
Grease and line the base of a 10 inch spring-form pan.
Chop the plums, discard the stones and reserve 1 cup of the chopped plums.
Cream the butter and remaining sugar until pale and add the eggs, one at a time. Stir in sour cream, then fold in the flour, baking powder and nuts. Carefully fold in the plums.
Spoon into the pan and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool in the pan.
Fold reserved plums through the whipped cream and serve the cake drizzled with sauce and with the plum-flavoured cream.