This yellow cake that can be made with a box mix (or your own homemade recipe that yields two 9-inch layers) has all the toppings of a traditional fruitcake but nestled in a caramel-flavored topping and none of the heavy, dense cake of a traditional fruitcake. It's about as expensive to make as a traditional fruitcake because you still use nuts, glacéed fruits, citron and other dried fruits, but the lighter crumb allows you to serve both camps in your family. Best of all, this recipe makes two 9-inch cakes. You can easily double the recipe for gift giving.
Here's a larger photo of Easy Upside-Down Fruitcake.
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 10 minutes
Yield: 2 (9-inch) Upside-Down Fruitcake
- 4 ounces unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 teaspoons chopped crystallized ginger
- 1 (18.25-ounce) box yellow cake mix, prepared according to box directions
- 3 cups fruitcake fruits (I used candied orange, candied lemon, dried cherries, dates, dried pineapple, glacéed red and green cherries)
- Whole pecan halves
- Heat oven to 325 degrees. Coat the bottom and sides of two (9-inch) round cake pans with cooking spray and line the bottoms with parchment circles. Set aside.
- In a medium saucepan, combine the butter, brown sugar, corn syrup, nutmeg, cinnamon and crystallized ginger. Cook slowly over low heat until the butter is melted, the mixture is smooth, and you don't feel the grit of sugar on the bottom of the pan.
- Divide the warm mixture between the two pans. Tilt the pans to spread an even layer of topping over the bottom of each pan.
- Toss together 3 cups of the dried and/or candied fruits of your choice, but leave the red and geen glacéed cherries out of the mix for now. Arrange the pecan halves and glacéed cherries decoratively in the syrup. Then divide the fruit blend evenly between the two pans. Then pour over half of the prepared cake batter into each pan.
- Bake the cakes for 25 to 35 minutes, or until they're golden brown and begin to pull away from the sides of the pans.
- Remove the cakes from the oven, let sit for 3 minutes, then invert onto serving plates. Wait 30 seconds, then pull off the pans. Peel off the parchment if necessary, scraping any fruits or nuts back onto the cakes.
- Serve warm or at room temperature, with a dollop of whipped cream or scoop of vanilla ice cream. The cakes freeze very well. Thaw, then reheat in a 300-degree oven for 10 to 15 minutes before serving, to freshen.