Christmas Upside-Down Fruit Cake

Think pineapple upside down cake – but substituting your favorite fruits for the pineapple over the holidays. One great thing about this recipe is that you make two cakes at once. You can bring one to a friend or neighbor, or someone who needs a holiday boost of cheer.

Topping

In a medium-sized pot melt over low heat:

8 tablespoons (113g) unsalted butter, cold
1 cup (213g) brown sugar, packed
2 tablespoons (28g) light corn syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon 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.

Directions:

- Divide the topping mixture evenly between two 9" round pans that have been greased and lined with parchment paper. Tilt and twirl the pans until you have an even layer across the bottom of the pans.

- Toss together 3 cups (425g to 454g) of your favorite fruitcake fruits, candied cherries, dried pineapple/apricots, raisins, diced peel, etc. Divide and sprinkle over the topping mixture in the pans.
- Cut the candied cherries in half so they go further; also more red looks more festive to me.

- You can add 1/2 cup (57g) of chopped nuts too, if desired. It's your cake, do what you like!

Cake:

Prepare your favorite double-layer Yellow Cake recipe, or your favorite double-layer Yellow Box Cake Mix.

Divide and pour over the fruits and spread to level.

Baking:

Bake in a preheated 350°F oven for 25 to 35 minutes, or until the cakes are golden brown and begin to pull away from the sides of the pans.

Remove the cakes from the oven and let cool for 3 minutes. This will allow the cakes to set and not collapse when you turn them out.

Invert each cake over a serving plate and let sit for 30 seconds. Gravity will pull the sticky, gooey coating down over the cake. Remove the pan and scrape out any fruits that stuck.

Note: You can wrap and pop one in the freezer to enjoy later on. Just warm the cake in a 300°F oven for about 10 to 15 minutes to get it sticky again before serving.

Recipe and image adapted from King Arthur