Stewed fruit upside-down cake

Stewed fruit upside-down cake

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  • 8
  • Easy
  • 25 minutes
  • 55 minutes
  • Mont Blois White Muscadel


  • For the stewed fruit:
  • 170 g sugar
  • ¾ cup water
  • 3 sticks cinnamon
  • 350 g mixed dried fruit
  • 4 free-range eggs
  • 220 g brown sugar
  • 1 cup sunflower oil
  • 1 t vanilla extract
  • 240 g cake flour
  • 3 t baking powder
  • ½ cup water, plus 3 T
  • ½ cup golden syrup

Cooking Instructions

Preheat the oven to 170°C.

To make the stewed fruit, bring the sugar, water and cinnamon to a boil in a saucepan, then add the dried fruit and simmer for 15 minutes over a low heat.

Separate the eggs. Beat the egg whites until fluffy, then add the sugar and mix. Add the egg yolks and mix, then mix in the oil and vanilla extract. Add the flour, baking powder and water and mix.

Pack the dried fruit into a greased 23 cm cake tin and drizzle any remaining syrup over the fruit. Spread the golden syrup evenly over the fruit. Pour in the cake mixture. Bake for 40 minutes, or until a skewer comes out clean.

Cook's note: My mom taught me to bake when I was seven years old and had to bake my first cake for my Brownies baking badge. She loved to bake. Every Sunday she'd make bread, knotted rolls, chocolate cake or this delicious upside-down cake. When friends popped in they’d often ask whether it was someone's birthday, but it was just our special family time. I have memories of trying to make this cake for the first time, burning the syrup and having to make it again.” – Yvette Samaai

TASTE Recipe by: TASTE
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