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Upside-Down Fruit Cake

upside-down fruit cake Dessert
Upside-Down Fruit Cake
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 8

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! MORE+ LESS-

Updated September 17, 2019
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

Topping

1/3
cup butter, melted
1/3
cup packed brown sugar
1
tablespoon water
1/3
cup chopped dried apricots
1/3
cup chopped dried cherries
1/3
cup chopped pecans

Cake

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
2
eggs
1/2
cup milk
1
tablespoon brandy

Steps

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  • 1
    Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Cut into wedges. Store loosely covered in refrigerator.

Expert Tips

  • Brandy is traditionally used to make fruit cake, but it’s fine to skip it, too.
  • Serve this cake warm, or enjoy it the next day. Like classic fruit cake recipes, it gets better with age as its spices become more pronounced!
  • For best results when baking, take care to measure accurately, and add ingredients in the order listed.
  • Serve this cake with a dollop of whipped cream on top.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
300mg
12%
Potassium
250mg
7%
Total Carbohydrate
47g
16%
Dietary Fiber
1g
7%
Sugars
32g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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