100 g/4 oz/1 cup hazelnuts, coarsely
300g/11 oz/1 medium can plums, drained
Cream together half the butter or
margarine and the caster sugar until light and fluffy. Gradually beat
in the eggs, then fold in the flour, baking powder and cinnamon. Spoon
into a greased and lined 23 cm/9 in square cake tin (pan) and bake in
a preheated oven at 180°C/350°F/gas mark 4 for 40 minutes until a
skewer inserted in the centre comes out clean. Remove from the tin and
leave to cool.
Beat the remaining butter or margarine until soft, then mix in the
icing sugar and grated orange rind. Cut the cake in half horizontally,
then sandwich the two halves together with two-thirds of the icing.
Spread most of the remaining icing over the top and sides of the cake.
Press the nuts round the sides of the cake and arrange the plums
attractively on top. Pipe the remaining icing decoratively round the
top edge of the cake.