This month, I baked a Plum and Black Peppercorn Cake for my Cake Slice Bakers bake. The cake itself was wonderfully moist. The plums sunk into the cake, but that may have been because I caught the plums into eighths instead of fourths. While it might have affected the look a bit, it did not negatively affect the taste.
I do think the recipe called for a bit too much black pepper. It calls for 3 t in the cake batter and then 1 t sprinkled on top. I put 2 t in the batter and 1 t on top, and we all still found a bit overpowering. I would definitely use this recipe as a foundation for other fruit-topped cakes.