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Juicy Christmas Upside Down Fruitcake

Delightful Juicy Christmas Upside Down Fruitcake Recipe

Celebrate the season with a Juicy Christmas Upside Down Fruitcake that is simple to prepare and visually stunning.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Topping
  • 8 tablespoons Butter Substitute with solid coconut oil for a vegan option.
  • 1 cup Brown Sugar Try coconut sugar for a lower glycemic index.
  • 2 tablespoons Light Corn Syrup No direct substitution recommended.
  • 1 teaspoon Nutmeg Adjust spices based on your personal taste.
  • 1 teaspoon Cinnamon Adjust spices based on your personal taste.
  • 1 teaspoon Ginger Adjust spices based on your personal taste.
For the Fruitcake
  • 3 cups Mixed Fruitcake Fruits (Dried Cranberries, Raisins, Dates, Candied Citrus Peel) Use unsweetened dried fruits for a lower sugar alternative.
  • 1 cup Chopped Nuts (Optional) Feel free to use your favorite nuts or omit entirely.
  • 1 package Yellow Cake Mix A homemade yellow cake recipe can be substituted.

Equipment

  • medium pot
  • mixing bowls
  • spatula
  • 9-inch round cake pans
  • Wire rack

Method
 

Directions
  1. In a medium pot, melt 8 tablespoons of butter over low heat. Stir continuously until fully melted and smooth, about 2–3 minutes.
  2. Add 1 cup of brown sugar, 2 tablespoons of light corn syrup, and your preferred spices (nutmeg, cinnamon, and ginger) to the melted butter. Stir well until smooth, about another 2–3 minutes.
  3. Grease two 9-inch round cake pans thoroughly. Divide the warm topping mixture evenly between the two pans.
  4. Gently toss 3 cups of mixed fruitcake fruits in a bowl and sprinkle evenly over the topping in both pans.
  5. Prepare the yellow cake batter according to package instructions or your homemade recipe, then pour evenly over the fruit mixture in both pans.
  6. Preheat your oven to 350°F (175°C) and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for about 10–15 minutes before inverting onto a wire rack.

Notes

Allow the cakes to cool completely before slicing. Feel free to adjust spices and fruit according to preference.