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Upside Down Fruit Cake 

Based on a recipe my stepmom gave me from our favorite Key West Cookbook by Margaret Romero


1 ½ cup plus 2 T. cake flour

1 c sugar

2 tsp. Baking powder

½ tsp of salt (unless you’re using salted butter)

⅓ c. shortening (I use butter instead)

⅔ c milk

1 tsp vanilla

1 large egg

¼ cup butter


½ c packed brown sugar

1 ½ cups fresh or well-drained canned fruit, I like to use pineapple and cherries, but you can use whatever your heart desires


Sift the flour, sugar, baking powder, and salt into a bowl. Add the butter, milk and vanilla. Beat for 2 minutes in an electric mixer on medium. Constantly scrape the bowl. Add the egg and beat for 2 more minutes. Melt the butter and pour into an 8 or 9-inch pan. Mix in the brown sugar and arrange the fruit on top of this. Pour cake batter over the fruit. Bake for 40-45 minutes. After taking the cake out of the oven, invert it at once. Cake is best served warm, but I like it when it’s not. 


I highly recommend investing (although they are very cheap) in an oven thermometer. I find that almost every oven I’ve ever used is a little off. 

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