Plum and Sour Cream Cake with Apricot & Nutmeg Glaze

1. Preheat your oven to 180°C and grease and line a loaf tin with greaseproof paper.

2. Cream the butter, sour cream, sugar and vanilla extract together until pale and fluffy. Add the eggs one by one, mixing thoroughly for each one. Gradually add in the flour and baking powder. Lastly, add in the plums.

4. Pour into the prepared pan and I'm for 45-50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 10 minutes before inverting on to a wire rack. 

5. Meanwhile, pass the jam through a fine sieve and heat with the water on a medium heat unit thickened. Once the 10 minutes have passed, turn the cake out and glaze the cake while still warm. Serve with whipped cream or vanilla ice cream.