here you are wetty.
from:-
http://cornercafe.wordpress.com/2010/08/26/new-cookery-shows-on-abc-sbs/ "Vanilla Plum Cake (Annabel Langbein)
Cut 12 plums in half and take the stones out. Any kind of stone fruit is going to be really delicious in this cake, or berries are fabulous too as they have that lovely acidity that combines really well with the buttery sweetness of the cake.
Start by creaming 300g of butter with 1 1/2 cups of sugar. Creaming ensures the cake will be lovely and light. You need to beat it until it is pale and fluffy. Then add 3 eggs, beating well in between each one, and the finely grated rind of a lemon and a teaspoon of vanilla extract. Stir in one cup of buttermilk or yoghurt, and 3 1/2 cups of self-raising flour. Once you add the flour, you always want to mix it by hand and this applies to any kind of cake. Because if you beat it, the cake will be really tough and it will form those ugly peaks when you bake it.
Line a large roasting tin with baking paper, this amount is great for feeding a crowd. Or if you want, you can just make it in 2 smaller tins and freeze one for later.
Spoon the batter into the tin(s), spread it out evenly and then just smooth the top. Arrange the 12 de-stoned and halved plums on top of the batter, cut-side up, and don’t worry about pressing them in as they will sink into the cake as they cook. Then it is into the oven at 180°C for an hour.
As a finishing touch, dust some icing sugar over the top before serving."
Quite a number of other recipes from Annabel's Free Range Cook series can be found on the above link too.:-))