The range of plums available in the markets these days is broad, helping to stretch the season from summer well into autumn. I am quite fond of blood plums. They're great raw, but they also cook exceptionally well, with the high pectin content of many of the varieties. This cake has a large, moist crumb and a high fruit-to-cake ratio. You can, of course, eat this cooled, but I like it warm from the oven with a dollop of quality cream.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/77839822/Recipe-Semolina-almond-and-blood-plum-cake
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