The thing that makes this cake different is the use of the stewed Sand (red) Plums. These plums often grow in huge thickets, are about 3/4-inch through, are red to dark red when ripe, and are sweet in the outer pulp and sour near the large seed. This "sweet-sour" taste makes this cake very delicious. It was discovered accidentally when my mother was caught far from the grocery store with batter made and nothing but Sand Plums to use.

2 tbsp. butter
1/3 c. packed brown sugar
1 c. stewed Sand Plums (DO NOT remove the large seeds), drained, don't crush
1 1/2 c. buttermilk baking mix
1/2 c. sugar
1/2 c. milk
2 tbsp. shortening
1 tsp. vanilla
1 lg. egg

Heat oven to 350 degrees. In a 9 x 1 1/2-inch round pan melt butter in oven. Sprinkle the brown sugar in butter to dissolve. Spread the plums in the mixture. If the plums seem dry, add 1 to 3 tablespoons of the plum liqueur.

Beat the remaining ingredients on low speed for 30 seconds, while scraping the bowl. Then beat on medium for 4 minutes. Pour carefully over the fruit, without displacing the fruit.

Bake for 30-40 minutes, or until a wooden pick comes out of the center clean. Immediately invert onto heatproof serving plate, while leaving pan in place for 3-5 minutes. Remove pan before it gets cool so that the caramelized topping won't stick to the pan.