Aunt Jan's Sugar Plum Fairy Cake

175 g Nuttelex Spread, plus extra to grease the pan
1 cup caster sugar
1 tsp vanilla extract
3 free range eggs, room temperature or your fave egg replacer
1.5 cups self raising flour
1 tsp baking powder
6 plums, halved, destoned, cut into 1cm wedges (canned blood plums work beautifully 5 is all you need)
1 tbsp demerara sugar, plus extra for sprinkling
Icing sugar, to dust
double cream or dollop of soy yoghurt to serve
26cm x 17cm baking pan

Preheat oven to 180ºC and grease and flour a 26cm x 17cm baking tin.
Beat Nuttelex, castor sugar and vanilla until creamy. Add eggs one at time, and keep beating as they are added.
Combine flour and baking powder and sift over mixture then stir until all mixed in and smooth. Scoop mixture into your prepared tin and pat down so top is level.
Arrange plum pieces on top of cake mixture, if canned drizzle a small amount of plum juice over each plum and add a sprinkle of demerara sugar around each plum.
Bake for 50 minutes or until cooked through when tested with a knife or skewer.
Let rest in tin for 20 minutes before attempting to turn out. Then dust with Icing sugar and a sprinkling of demerara sugar.
Make sure cake is cooled thoroughly before slicing. Serve with double cream or dollop of soy yoghurt.