Upside Down Fruit Cake Recipes

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.

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
• For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
• For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
• Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
• Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

Steps:

• Preheat oven to 350°. Line the bottom and sides of an 8-in. square baking pan with heavy-duty foil; grease foil. In a small saucepan, combine butter, brown sugar and corn syrup. Cook and stir over low heat until sugar is melted, about 5 minutes. Remove from heat; stir in bourbon. Pour into prepared pan. Sprinkle with candied fruit., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition. Stir in pecans., Drop batter by spoonfuls over fruit; spread carefully. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate; remove foil. Serve warm.

Steps:

• In medium bowl, mix dried cranberries, apricots, orange peel and bourbon. Let stand at room temperature 1 hour or overnight.
• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease bottom and sides of two 8-inch round cake pans with shortening. Line bottom of each pan with cooking parchment paper. Grease parchment paper with shortening.
• Line bottom and side of each pan with overlapping apple slices, cutting slices as necessary to line side of each pan.
• In large bowl, beat cake mix, water, ground almonds, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in soaked dried fruit and ginger. Gently pour into pans over apple slices.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Immediately turn pans upside down to release cakes onto cooling racks.
• In small microwavable bowl, microwave apple jelly uncovered on High 15 to 30 seconds, stirring every 15 seconds, until hot. Brush over apples on top and side of each cake to make shiny. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, beat mascarpone cheese, whipping cream and sugar with electric mixer on high speed until stiff peaks form. On serving plate, place one cake, apple side up. Top with whipped cream mixture. Gently place remaining cake layer on top of cream, apple side up. Garnish with fresh cranberries and orange slices. Cut into slices with serrated knife. Cover and refrigerate any remaining cake.

Steps:

• Preheat oven to 350°F.
• Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible.
• Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside.
• Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well.
• Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts.
• Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate.

Steps:

• Preheat the oven to 350°F. Use a little butter to grease a 9-inch round springform pan, then line the base with parchment paper. Wrap the base of the pan with aluminum foil.
• Halve and pit the plums, then cut each half into 3 wedges. Toss them with 4 tablespoons light-brown sugar.
• Arrange the fruit in the bottom of the pan in neat rings. They must be in a single layer. Make sure you add all the sugar.
• Put the butter in a mixing bowl with the dry ingredients, sour cream, eggs, and almond extract.
• Use an electric mixer to beat everything to a smooth, fairly thick cake batter. Spoon the batter on top of the fruit, then smooth the top. Bake until the cake is golden and has risen, 55 minutes to 1 hour. A skewer should come out clean when inserted in the center. Run an icing spatula or table knife around the edge of the pan to loosen the cake, then let cool on a cooling rack.
• Serve the cake warm. If you need to reheat it, cover it loosely with foil and warm in a low oven for 15 minutes.