Spiced Plum Cake

1. Preheat oven to 350F. Grease bottom and sides of a 9-inch springform pan.
2. In a medium bowl, stir together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3. Use a hand or stand mixer to cream butter with sugar until pale and fluffy. Add egg, vanilla extract, and almond extract. Mix on medium-low speed until fully combined.
4. Add half of the dry ingredients to the wet and mix on low for 20 seconds. Add milk and the rest of the dry ingredients and mix on low until just combined. Do not overmix.
5. Pour batter into prepared pan and smooth out the top. Press plum sections into the batter, peel side up, in any design that you wish.
6. Bake on center rack for 50-60 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Allow to cool for 5 minutes, then loosen cake from the sides of the pan using a butter knife and remove the outer ring of pan.

Rum Sauce

1. While the cake is in the oven, make the rum sauce. In a small saucepan over medium heat, melt butter.
2. While butter is melting, in a small bowl whisk together egg, vanilla extract, and sugar until it forms a thick paste.
3. While whisking constantly, add egg mixture to melted butter. Fit pot with thermometer and continue stirring until a temperature of 170F is reached. Sauce will coat the back of a spoon when done. 
4. Remove from heat and stir in rum sauce. Drizzle hot sauce over warm plum cake. Add a scoop of ice cream for a super indulgent treat.
5. Store leftovers of cake and sauce in the refrigerator and reheat in the microwave when serving.