Plum Cake

Ingredients

1kg plums

125ml Leopard’s Leap Classic Merlot

1 cinnamon stick

Piece orange peel

300g caster sugar

150g unsalted butter, softened, extra for greasing

3 eggs

170g sour cream

350g plain flour, sifted

25g baking powder

120g pecan nuts

300ml thick cream, lightly whipped

Method

Place plums, wine, cinnamon, orange peel and 120g sugar in a large saucepan. Pour in enough water to just cover the fruit, then place over low heat stirring to dissolve sugar.

Poach for 10 minutes or until the fruit is just soft (this will depend on ripeness of the fruit). Transfer plums to a bowl and return liquid to high heat. Bring to the boil and leave until only 1 cup of liquid remains. Pour into a serving jug and refrigerate until ready to serve.

Preheat the oven to 170°C.

Grease and line the base of a 26cm spring-form pan.

Chop the plums, discard the stones and reserve 1 cup of the chopped plums.

Cream the butter and remaining sugar until pale and add the eggs, one at a time. Stir in sour cream, then fold in the flour, baking powder and nuts. Carefully fold in the plums.

Spoon into the pan and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool in the pan.

Fold reserved plums through the whipped cream and serve the cake drizzled with sauce and with the plum-flavoured cream.

Delicious with a glass of Leopard's Leap Merlot or if you prefer no alcohol, choose the De-alc Natura Classic Red.