Make several and freeze when prune plums are inexpensive from August to October.

1 c. sugar
1/2 c. butter
1 c. unbleached flour, sifted
1 tsp. baking powder
Pinch salt
2 eggs
24 halves of pitted Italian (prune) plums

Cream sugar and butter. Add flour, baking powder, salt and eggs and beat well. Spoon batter into a 9 inch spring form pan. Place plum halves skin side up on top of batter.

TOPPING:

Sugar
Lemo n juice
Cinnamon

Sprinkle with sugar and lemon juice, depending on sweetness of fruit. Sprinkle with about 1 teaspoon of cinnamon. Bake for 1 hour at 350 degrees. Remove and cool; refrigerate or freeze. Serve plain or with vanilla ice cream. If using a frozen torte, thaw and then warm briefly in the oven at 300 degrees.