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Upside-Down Mini Fruitcakes

Author: Charlotte Bothe

Upside-Down Mini Fruitcakes Recipe

Here's fruitcake for the non-fruitcake eaters in your life. We really enjoyed the Christmas Upside-Down Cake blogged by one of our bakers, MaryJane; so we decided to make our own, miniaturized (perfect-for-gifting) version, using self-rising flour as the base.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
6 individual cakes

Ingredients

Choose your measure:

Fruit

  • 2 cups Our Favorite Fruit Blend, or your favorite blend of dried fruits
  • 1/2 cup candied cherries

Sauce

  • 1/2 cup (8 tablespoons) unsalted butter
  • 1 cup brown sugar
  • 2 tablespoons light corn syrup
  • 1/4 cups orange juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

Cake

Instructions

  1. Preheat the oven to 350°F. Grease the cups of a hamburger bun pan (see "tips," below, for a substitute pan).
  2. Combine the dried fruit and candied cherries.
  3. To make the sauce: In a medium-sized saucepan set over low heat, cook the sauce ingredients until smooth.
  4. Divide the sauce among the six cups of the pan, then top with the fruit.
  5. To make the cakes: Whisk together the butter, sugar, and vanilla until well blended.
  6. Add the eggs one at a time, whisking well after each.
  7. Whisk in the flour and orange juice. Pour the batter into the cups.
  8. Place the pan on a parchment-lined baking sheet (the topping may spill over the sides). Bake the cakes for 20 to 25 minutes, until evenly browned and a tester comes out clean.
  9. Remove the cakes from the oven, and cool them in the pan for 5 minutes. Run a spatula around the edges of each cake, and turn them out onto a baking sheet, scraping any fruits back onto the cakes.
  10. Yield: 6 individual cakes.