UPSIDE-DOWN FRUIT CAKE
Whatever your perception of fruit cake is, turn it upside down and inside out, because this is not the rock-hard loaf that's been passed around since times eternal. This version includes all the best of the classic ingredients-brandy, dried fruit, nuts, molasses and warming spices-just rejiggered into a cake that's soft, tender-crumbed and completely irresistible, if we do say so ourselves. It begins by combining dried cherries, apricots and pecans with melted butter and brown sugar. These ingredients go into the pan first and get topped with batter, because this fruit cake is also an upside-down cake. When it's turned out of its pan, the fruits and nuts are glossy, gooey and caramelized, which makes this cake so pretty that it really only needs a dollop of whipped cream to be complete. If you're ready to turn tradition on its head, give this modern take on fruit cake a try!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
- In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
- In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
- Cut into wedges. Store loosely covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 32 g, TransFat 1/2 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nahashon Maina
[email protected]This cake is a must-try for any baker. It's easy to make and always a hit with guests.
Luca Mellaerts
[email protected]I've made this cake several times and it always turns out perfect. It's a family favorite!
dfs 4lie
[email protected]This cake is so moist and flavorful. The fruit topping is the perfect finishing touch.
Terena Rhoads
[email protected]I love that this cake can be made with any type of fruit. It's a great way to use up leftover fruit.
Mommy Joy
[email protected]This cake is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Malatsi Mpho
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the moist cake and the flavorful fruit topping.
Chris Parker
[email protected]This cake is a must-try for any fruit lover. It's so moist and flavorful, and the fruit topping is perfectly caramelized.
Johannes Spaargaren
[email protected]I love this cake! It's the perfect combination of moist cake and flavorful fruit.
Mighty B
[email protected]This cake is so easy to make and it always impresses my guests. It's a definite winner!
Luthando Zondi
[email protected]I've made this cake several times and it always turns out perfect. It's a family favorite!
Rema Mulokole
[email protected]This cake is amazing! I love the moist texture and the flavorful fruit topping.
Robiul hasan Rafi
[email protected]This cake is a must-try! It's so moist and flavorful, and the fruit topping is perfectly caramelized.
Mokgotle Asnath
[email protected]I made this cake for my family and they loved it! The cake was moist and flavorful, and the fruit topping was perfectly caramelized.
AMIRARSALAN GHASEMI
[email protected]This cake is so delicious and easy to make. I love that I can use any type of fruit I have on hand.
Sandesh Baral
[email protected]I've made this cake several times and it's always a crowd-pleaser. The cake is moist and flavorful, and the fruit topping is perfectly caramelized.
Camila Caldera
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use any type of fruit I have on hand.
HIJABIES OFFICIAL
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the fruit topping was perfectly caramelized.
Sylvia Troy
[email protected]This cake was delicious! I used a variety of fruits, including apples, pears, and peaches. The cake was moist and flavorful, and the fruit topping was perfectly caramelized.
Surprise Jaca
[email protected]I've tried many upside-down fruit cake recipes, but this one is by far the best. The cake is so moist and the fruit topping is just the right amount of sweetness.
Joyanto Das
[email protected]This upside-down fruit cake was a hit at my family gathering! The cake was moist and flavorful, and the fruit topping was perfectly caramelized. I will definitely be making this again.