Summary

Ingredients

• 2 ½ kg plum (s), approx.
• 500 g suar
• 250 g butter, or mararine
• 4 large egg (s)
• 500g flour
• 1 packet baking powder
• 1 packet vanilla sugar, or some vanilla paste
• 200 g sour cream
• 1 packet cream stabilizer, possibly
• Rum flavor
• Fat, for the shape

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Instructions

1. Clean the plums, cut open and core so that the halves stay together.
2. Beat sugar with butter and vanilla sugar until frothy. Add eggs one after the other and whip vigorously. Mix the flour and baking powder and add gradually. Stir in sour cream and add some rum flavor.
3. Spread the dough on a greased tray (fat pan) or in 2 24/26 springform pans and fold the plums into the dough at an angle. To prevent too much juice from getting into the dough, you can sprinkle the dough with cream stabilizer before inserting the plums.
4. Bake the cake at 180 ° top / bottom heat for 60-90 minutes. Make a needle test between the fruits.
5. After baking, sprinkle with a little sugar and leave to cool completely in the tin.
6. The cake tastes wonderful with a little cream.
7. The dough is also suitable for other types of fruit such as apples or pears.