Ingredients
180 g butter, softened
1 cup caster sugar
3 eggs
3 cups self-raising flour, sifted
2 tablespoons lemon juice
½ teaspoon vanilla essence
1 cup milk
1 kg jar whole plums in natural juice, drained and halved
60 g butter, extra, melted
2 tablespoons brown sugar
2 teaspoons ground cinnamon
Method
- Preheat oven to 180°C (160°C fan forced). Grease and line the base and sides of a 20 x 30cm lamington pan with baking paper.
- Beat butter and sugar until light and creamy. Add eggs 1 at a time, beating well between additions. Add flour, lemon juice, vanilla and milk and beat gently until combined.
- Pour batter into cake pan. Top with plum halves, pour over the melted butter. Combine brown sugar and cinnamon and sprinkle over the top of cake. Bake for 35 min or until cooked when tested with a skewer. Allow to cool slightly in the pan. Cut into squares and serve dusted with icing sugar.