Fresh Plum Cake

Wash the plums well and drain

Cut each one in half, remove the pit, and cut each half into four slices (should yield 4 1/2 cups of plums)

If using prunes, pit them and finely chop (should yield 3 cups)

Grease a baking dish about 27 x 19 x 5 cm

Ahead of time, preheat the oven to a hot temperature

Sift together the flour, sugar, and yeast

Add the softened butter or margarine to the dry ingredients and mix well with a spoon until it forms a granular mixture

In a small bowl, beat the egg lightly with a fork

Next, add the milk and vanilla extract to the egg and mix well with a fork

Add the flour mixture to the wet ingredients and beat vigorously with a fork until a smooth batter forms (at this point, the batter should be thick)

Use a spatula to spread the batter evenly in the prepared baking dish

Now it's ready to receive the sliced plums you cut and reserved earlier

Arrange the plum slices in rows, covering the batter well

Add some slices between the rows as well

For the topping, mix together the sugar, cinnamon, and melted butter and spoon over the cake

Bake for 35 minutes or until the plum is tender and the batter is golden brown

Remove from the oven and let cool slightly (while this is happening, take the ice cream out of the freezer)

In a pan, combine the raspberry ice cream and a tablespoon of water

Melt over medium heat until the ice cream is smooth

Baste the plums with the melted ice cream

Then, cut the cake into 10 or 12 rectangles

Serve warm, with whipped cream or vanilla ice cream beat with cinnamon (to beat, use a wooden spoon)

For the ice cream that won't melt when beating, use a cold bowl (which had been in the refrigerator for about half an hour)

After beating, if you're not serving immediately, return it to the freezer.