1/2 c. butter
1 c. sugar
3 eggs, beaten
1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
2 or 3 lb. Italian purple plums, pitted and halved
Cinnamon

OPTIONAL TOPPING:

Cinnamon
1/4 c. butter, creamed
1/2 c. sugar
1/4 c. flour

Cream butter and sugar. Add beaten eggs until light and fluffy. Add sifted dry ingredients and vanilla. Pour into greased and floured 8 x 11 inch pyrex baking dish and level batter (it's thick). Place fruit lengthwise into batter in rows, and sprinkle with cinnamon. For extra calories (well worth it) you may add the topping by crumbling butter and sugar and cutting in flour. Sprinkle over and in between fruit. You should remember to use the cinnamon in either case.

Bake at 325 degrees about 55 minutes. For a metal pan bake at 350 degrees for 45 minutes. This cake is delicious served warm, cool or cold. May be sprinkled with confectioners' sugar if you do not use the topping and is always well received. Yes, it freezes.