For a few short weeks each year, it is stone-fruit season.\u00a0 As I previously highlighted the peach, when I saw these plums at the Farmer\u2019s market, I couldn\u2019t help but pick up a bunch and feverishly search for an interesting recipe to use the lovely purple jewels.\u00a0 Ironically, I found another UK dessert, so had to translate it like I did for my \u00a0brownie recipe.\u00a0 With a scoop of vanilla ice cream, this cake made for a nice ending to a summer-night. Recipe Adapted From: the passionate cook Orange Glazed Plum Cake 5 \u2013 6 medium plums 14 tablespoons (7 oz) butter \u00bd cup orange juice \u00bd cup brown sugar, packed \u00bc cup white sugar \u00bd cup ground almonds, packed ** 1 1\/3 cup self-rising flour \u00bd heaping cup of oatmeal For Orange Glaze 1 cup confectioner\u2019s sugar 1 tablespoon Orange Juice \u00bc tsp. vanilla extract (optional) Preheat oven to 350 F Beat the butter and sugar until pale.\u00a0 Add the eggs and orange juice and beat until well incorporated.\u00a0 Mix dry ingredients, ground almonds, oatmeal and flour until well incorporated.\u00a0 Slowly add to the wet mixture until you have a smooth dough. Wash and stone the plums and cut them into bite-sized pieces.\u00a0 Add the plums to the dough and gently fold them in until well incorporated. Grease a one pound bread pan with butter and then line with parchment paper.\u00a0 (The butter helps the parchment stick to the pan and prevents any sticking, should the dough leak through).\u00a0 Pour the dough into the pan. Bake for 50-60 minutes, until inserted skewer comes out clean.\u00a0 Rest for 20 minutes and then remove from pan to cool on a cooling rack.\u00a0 While cooling in the pan, mix together the three ingredients for the Orange Glaze.\u00a0 Drizzle over the cake (I used a spoon to drizzle little lines across it, but you could also just spread it with a knife over the top). \u00a0Serve warm or room temperature with a scoop of ice cream, or as desired. Tips: This is more like a coffee cake than a pound cake.\u00a0 It is not very sweet.\u00a0 If you like a sweeter dessert, I would suggest doubling the glaze recipe and pre-slicing the cake to get glaze all over each piece.\u00a0 Another idea would be to sugar the plums before adding them to the batter.\u00a0 A final tip would be to add a scoop of sweet ice cream or whipped cream to the top of a slice of the cake to add more sweetness to the dessert. ** I made my own ground almonds (but you could use almond meal or almond flour) by taking \u00bd cup of almonds and grinding them in my food processor.