Easy Upside Down Fruitcake

Remember the old remark “nutty as a fruitcake”? We propose that “delicious as a fruitcake” would be more appropriate – at least if you use this recipe. Are you skeptical? Don’t be: we’ve skipped all the strange flavors and textures of candied citrus peels and preserved cherries and opted instead for high quality dried fruits. Plus, we add a generous basting of Amaretto di Saronno at the very end, just to get that delicious kick of boozy sweetness we crave on long winter evenings. Needless to say, this is a fruitcake all will actually enjoy.

Where Did Fruitcake Come From?

Fruitcake is a rich and dense fruit-filled cake that has a longer history than you may think. Its origins go back to ancient Rome. Here, similar cakes were made with pine nuts, dried fruit, and honey. Over time, the recipe continued to evolve, incorporating ingredients from various cultures. During the Victorian era, fruitcake became a popular holiday treat, often featuring exotic fruits and spices and closely resembling the form we know today. This eventually led to the dessert that takes over Christmas tables and keeps generations perplexed with its complex flavors.

Easy Upside Down Fruitcake

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• Author: Keith Recker

Print Recipe

Description

A new and more delicious way to enjoy fruitcake.

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Ingredients

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For the Topping:

• ½ cup butter
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 2 or 3 tbsp Amaretto di Saronno
• ½ to ¾ cup halved pecans
• 1/3 cup dried apricots, chopped
• 1/3 cup raisins
• 1/3 cup dried cranberries
• Zest of one large orange

For the Cake:

• 1 cup flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground ginger
• Generous pinch of salt
• 1/3 cup butter (room temperature)
• ½ cup brown sugar
• 1 tbsp molasses
• 2 eggs (room temperature)
• 1/2 cup whole milk
• ¼ cup Amaretto di Saronno

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Instructions

1. Remove butter and eggs from refrigerator and let them come to room temperature. Preheat oven to 350°F.
2. Oil a non-stick 8” square cake pan. Cut a square of parchment paper to line bottom.
3. Combine butter, sugar, spices and Amaretto in a saucepan. Stir gently with a spatula until butter is bubbling and all ingredients are well combined. Add dried fruits and orange zest. Stir to coat. Turn off heat and set aside.
4. Arrange the pecan halves neatly around the edges of the parchment paper. Crush any remaining pecans and add them to the butter mixture in the saucepan.
5. Spoon the contents of the saucepan onto the parchment paper, covering the pecan halves as well as the paper. Move carefully so that the pecan halves remain in place. Set baking pan aside.
6. In the bowl of a stand mixer, mix all cake ingredients (except ¼ cup Amaretto di Saronna) on medium speed until well combined. We use a whipping cage for this. Scrape the bowl down at least once.
7. Pour the cake batter over the dried fruit mixture in the cake pan pan. Spread it evenly with a spatula.
8. Bake for 35 minutes or until a wooden skewer emerges cleanly from the cake.
9. Remove the cake from the oven and place on cooling rack. Let it settle and cool for 15 to 20 minutes.
10. Place a platter over the cake pan. Using oven mitts, place one hand on the platter and the other under the cake pan pan. Flip quickly. The parchment paper should make removing the cake pan very easy.
11. Carefully remove the parchment paper. Keep a table knife in one hand to scrape any bits of fruit or nut back into place.
12. Baste the cake with ¼ cup Amaretto di Saronno. Let sit for 20 minutes.
13. Slice serve with whipped cream or a scoop of ice cream.

Recipe by Keith Recker / Styling by Anna Franklin / Photography by Dave Bryce 

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