Hey there, holiday enthusiasts!
Are you in the mood for something festive? I’ve got a treat that’s sure to get you in the Christmas spirit.
Today, I’m sharing my delightful Christmas upside-down fruitcake.
It’s got all the flavors you love—fruity, sweet, and a little bit spiced. And let me tell you, it looks stunning on the table!
Perfect for sharing or enjoying by yourself.
Let’s dive into this holiday baking magic!
Suggestions for Ingredient Substitution
For butter, coconut oil can be used as a vegan alternative, offering a similar richness and texture. Use the same amount, but ensure it’s in a solid state when measuring. Ghee is another option for those avoiding lactose, providing a nutty flavor.
Brown sugar can be replaced with coconut sugar for a lower glycemic index option. Use the same amount, but expect a slightly different flavor profile and darker color. For a sugar-free version, try a brown sugar substitute made with erythritol and stevia, adjusting the quantity according to the product’s instructions.
The mixed fruitcake fruits can be customized based on preferences or dietary needs. Use a combination of dried cranberries, raisins, chopped dates, and candied citrus peel. For a lower sugar option, choose unsweetened dried fruits and increase spices slightly to compensate for reduced sweetness. Adjust the total volume to match the original 3 cups.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 20-25 g
- Fat: 100-110 g
- Carbohydrates: 320-350 g
Ingredients
- 8 tablespoons cold, unsalted butter
- 1 cup firmly packed brown sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 cups mixed fruitcake fruits
- 1/2 cup nuts, chopped (optional)
- Preferred yellow cake recipe or mix (double-layer)
Step 1: Melt the Butter and Combine Ingredients
In a medium-sized pot, melt 8 tablespoons (113g) of cold unsalted butter over low heat.
Once the butter begins to melt, add 1 cup (213g) of packed brown sugar, 2 tablespoons (28g) of light corn syrup, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of ginger.
Stir gently as the mixture cooks slowly over low heat until the butter is fully melted and the mixture is smooth, without any gritty sugar texture.
Step 2: Prepare the Pans with Topping and Fruit
Once the mixture is ready, divide it evenly between two greased 9″ round pans that have been lined with parchment paper.
Tilt and twirl each pan to create an even layer of topping across the bottom.
Next, toss together 3 cups (425g to 454g) of your chosen fruitcake fruits, such as candied cherries and diced peel.
Divide the fruit mixture and sprinkle it evenly over the topping mixture in both pans.
Optionally, you can add 1/2 cup (57g) of chopped nuts for additional texture and flavor.
Step 3: Prepare and Pour the Cake Batter
Prepare your favorite double-layer yellow cake recipe or use a yellow cake mix according to its instructions.
Once the cake batter is ready, divide it between the two pans, pouring it gently over the fruit, and spread the batter to create a level surface.
Step 4: Bake and Cool
Preheat your oven to the temperature specified by your cake recipe.
Bake the cakes until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let them cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.
Step 5: Serve and Enjoy
Once the cakes are completely cool, slice and serve your delicious fruit-topped cake.
This delightful dessert combines the rich flavor of the spiced topping with the moist yellow cake, perfect for any occasion.
