upside down fruit cake

Upside Down Fruit Cake Recipe

Serves 8

Ingredients:

• 6 oz (175g) butter
• 175g sugar
• 175g self-raising flour
• 3 eggs
• 2 tsp vanilla extract
• 175g strawberries, halved
• 2 bananas, sliced
• A handful each of raspberries and blueberries

Nutritional Information:

• Calories: 334
• Fat: 19g
• Carbohydrates: 35g
• Protein: 5g

Steps to Prepare:

1. Preheat the oven to 350°F (180°C) and grease a 20cm round cake tin.
2. In a large bowl, cream together butter, sugar, self-raising flour, eggs, and vanilla extract until well combined.
3. Place halved strawberries, sliced bananas, and a handful each of raspberries and blueberries in the bottom of the greased cake tin.
4. Spoon the cake mixture over the fruit and level it out with a spatula.
5. Bake in the preheated oven for 20-40 minutes or until a skewer inserted into the center of the cake comes out clean.
6. Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool fully.

Variations:

• Substitute fruits like cherries, peaches, or apricots for strawberries and raspberries.
• Use a different type of sugar, such as coconut sugar or maple syrup.

Serving Suggestions:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Sprinkle with powdered sugar or drizzle with a glaze made from lemon juice and confectioner's sugar for extra sweetness.

Enrichment:

• Refrigerate the cake overnight before serving for a denser texture.
• Freeze the cake slices for up to three months for a quick and easy dessert option.
• Use cake flour instead of self-raising flour for a lighter and fluffier cake.