2.5 cups plain flour 3/4 cup granulated sugar 1 cup (225gm) unsalted butter 2 large eggs 3/4 cup packed dark brown sugar 1 tsp vanilla essence 2 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp salt 16 oz can dark plums in syrup icing sugar
Drain the plums and chop them. Reserve the syrup. Preheat the oven to 200C.
In a lage mixing bowl, beat the butter until creamy and light, then gradually add the sugars, beating until creamy and smooth. Beat in the eggs, then the vanilla. Sift the flour, baking powder, baking soda, salt and cinnamon together. Stir the dry ingredients into the butter mixture, alternating with 1/2 cup reserved syrup, beginning and ending with dry ingredients. Stir in the plums.
Pour the batter into a buttered 9 by 13 inch pan. Bake for 25-30 minutes, or until it tests clean with a cake tester. Remove from the oven and turn out onto a rack and allow it to cool, then dust with icing sugar.
Note for me: Cook in biggest of the round tins.