Skip to main content

Visit:

Upside-Down Candied Fruit Cake

Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr(s) 15 mins
Serves: 8
Upside-Down Candied Fruit Cake

This moist, dense olive oil cake takes a cue from retro upside down cakes. Instead of pineapples, our recipe calls for a thin layer of mixed candied fruit at the bottom of the pan, which after baking, is flipped over to reveal a show-stopping topping of jewel-like nuggets of candied citrus peels, stone fruit and more. Using premium candied fruit, like the assortment made by renowned French maker Noel Cruzilles, ensures the topping on this cake is elegant, flavorful and not overly sweet. Festive enough to enjoy during the holidays as an alternative to traditional fruitcake, this cake is versatile and much easier (and quicker) to make, so that it can be enjoyed any time of the year.

Ingredients

  • 3/4 cup extra virgin olive oil (plus more for pan)
  • 3/4 cup caster sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons dark rum
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons fresh orange juice
  • 1 teaspoon LAFAZA Organic Madagascar Bourbon Vanilla
  • 2 large eggs, room temperature

Topping

Instructions

Preheat oven to 350°F. Brush a loaf pan with olive oil, then line it with parchment paper. Smooth parchment to eliminate air bubbles, then coat with a thin layer of olive oil as well. Set pan aside.

Mix ingredients for topping, breaking apart candied fruit.  Place the topping as a thin, even layer in the prepared loaf pan.

In a medium bowl, whisk together flour, almond flour, baking powder, baking soda and salt, breaking down any lumps.

In a small bowl, stir together rum, orange zest, orange juice and vanilla.

Using an electric mixer or stand mixer, beat eggs and sugar in a large bowl on high speed until mixture is very light, thick and pale, about 3 to 5 minutes. Scrape down sides and base of bowl. Return mixer to high speed and gradually stream in 3/4 cup olive oil and beat until mixture thickens. 

Reduce mixer speed to low. Add one third of the prepared dry ingredients. When flour mixture is incorporated, pour in half of the orange-rum-vanilla mixture. Add another third of the dry ingredients and mix until incorporated. Add remaining liquid ingredients. Turn off mixer. Using a rubber spatula, fold in the remaining dry ingredients.

Pour batter over candied fruit layer in the prepared loaf pan. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, about 40–50 minutes.

Transfer loaf pan to a wire rack and let cake cool for 10 minutes. 

Flip pan over a serving plate, letting the cake fall out of the pan on its own. When the cake releases, remove parchment and let it cool for another 30 minutes. 

Slice and enjoy!