Found this recipe and it is absolutely wonderful, made it with our newly ripened Victoria’s. Have it on its own with coffee or with a stop of cream for pudding:
225g Caster Sugar,
1tsp Vanilla essence,
grated zest of 1 lemon,
200g Self-Raising Flour,
1tsp Baking powder,
1/2 tsp ground ginger,
6-8 Plums, stoned and pitted
Preheat oven to 180C, grease and line 24cm springform tin.
Reserve 1tsp sugar for topping, beat remainder but butter until light and fluffy. Gradually and beaten eggs. Beat in vanilla essence and lemon zest.
Mix together the flour, baking powder, ginger and half the cinnamon, fold into the mixture. Add the milk to form a light doughy consistancy.
Mix half the plum slices into the dough, then spoon it into the tin. Scatter the rest of the plums on top.
Bake in oven for 50-60 mins until well-risen and firm.
Remove from oven. Mix remaining sugar and cinnamon and sprinkle over the top of the warm cake. Leave to cool in tin for 30 mins then turn out onto a wire rack and cool completely before serving.