I found this recipe recently from a supermarket magazine and it tastes as good as it looks. It's easy to make and you can use any fruit jam you like.

Marble cake is a classic childhood cooking memory🥳🥳

One of the reasons we fell in love with our house was the garden, with its fig, apple and plum trees. I think the plum variety is Jubilee, but she's a temperamental old thing and in recent years has flowered and fruited biennially.This year has been a fallow year. Usually by now I'd have made endless jars of jam (my favourite recipe being plum and earl grey), ice cream, crumbles, compote, and cake after cake after cake - anything to use up the vast quantities that fill every bowl we own.. But I've been more selective this year, buying just a few to eat or use as we choose rather than out of necessity.Having said that, I've made this cake three times this week, tweaking the recipe a bit here and there until it's just about perfect. Plums seem to take on a different personality depending on what you put them with - I do love a versatile fruit - and my favourite combination is plum and rose.I have a lovely recipe for plum and rose jam, which'll have to be put away for next year. You can see this here - https://cookpad.wasmer.app/us/recipes/2346821-plum-and-earl-grey-jam.Meanwhile, this cake is an excellent way to use up the last of the crop and works equally well with plums of all varieties and in all states of ripeness.

This is the most hassle free - easy cake to make. Even the icing is easy too.

My daughter wanted a white chocolate cake instead of regular cake. When I baked it last July, it was a success in terms of taste, moistness and flavour

Nice little twist on the classic drizzle goes down great with coffee

Made this as a Valentine's for my boyfriend. It went down well! :)

Nice, moist crumbly cake with a crunchy top.

Easy Chocolate cake , hope u like it, my Son is autisitc and it's his favourite!!

Delicious! It would also be amazing with other flavoured jellies, maybe with some fresh fruit thrown in!

It's late September. The kids are back at school. The kits are settling in. The kitchen is half finished and a bit of a tip.What to do in the midst of a building site? Make a cake, of course.With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. No stranger to plums and what complements their flavour (I once lived in a house with an abundant plum tree), almonds were a given. Would figs work too?Yes. Yes, they would.It was an easy win. I modified an Italian plum cake recipe by David Tanis by adding figs and using golden caster sugar and a dash of almond extract.The end result was the perfect combination of dense crumb and molten, jammy fruit.This is a cake best served warm, as close to just-out-of-the-oven as you can get without the risk of third degree burns, with a cup of coffee on a rainy autumn day.

Easy to make and very tasty. I used wholemeal flour which gives a slightly nutty taste to the cake.