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