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Upside-Down Fruit Cake
Upside-Down Fruit Cake
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Revamp your perception of fruit cake with this soft, tender-crumbed version. Dried cherries, apricots, pecans, and warm spices are baked into a gooey, caramelized masterpiece. Enjoy a modern twist on a classic with just a dollop of whipped cream to top it off.
Ingredients:
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped dried apricots
  • 1/3 cup chopped dried cherries
  • 1/3 cup chopped pecans
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/3 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon brandy
Instructions:
  • Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray and line the bottom with parchment paper.
  • Combine melted butter, brown sugar, and water in a medium bowl until fully mixed. Add dried fruit and pecans, making sure they are evenly coated. Transfer the mixture into a pan, spreading it out into a uniform layer. Allow to set.
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a small bowl; set aside. In a large bowl, mix softened butter and brown sugar until fluffy. Add molasses, then beat in eggs one at a time until smooth. In a separate bowl, mix milk and brandy. Alternate adding the flour mixture and milk mixture into the batter on low speed, ensuring a smooth consistency. Pour batter over dried fruit mixture in pan, tap pan on counter a few times to remove air bubbles.
  • Bake for 29 to 33 minutes until a toothpick inserted in the center comes out clean. Gently loosen the cake by running a knife around the edge of the pan. Let the pan cool on a rack for 5 minutes. Invert a heatproof serving plate over the pan, carefully flip it over, and remove the pan. Allow the cake to cool for 30 minutes before serving.
  • Cut the dish into inviting wedges and store it in the refrigerator with a loose covering.

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