MIXED FRUIT
UPSIDE DOWN POUND CAKE
Ingredients
⅔
cup butter
1½
cups sugar
⅔ cup
milk
1
teaspoon vanilla extract
2
cups flour
1
teaspoon salt
½
teaspoon double active baking powder
3
eggs
Fruit Mixture
2 15oz
cans of Mixed Fruit
¼ cup
brown sugar
1 –
2 tablespoons syrup from Mixed Fruit
1
tablespoon butter
Method
1.
Prepare cupcake pans by greasing each
cup.
2.
Combine brown sugar, butter and mixed
fruit syrup. Warm until butter melts.
3.
Fill each cup to cover the bottom with
mixed fruit, top with approximately 1 teaspoon of brown sugar syrup.
4.
Set aside.
5.
Cream shortening and sugar until light
and fluffy.
6.
Add milk and extract; blend.
7.
Stir in dry ingredients, to creamed
mixture. Beat until smooth.
8.
Add eggs one at a time and beat well
after each addition.
9.
Beat entire mixture well before pouring
into greased cupcake pans with mixed fruit and syrup.
10.
Bake at 300° oven for 25 to 30 minutes.
11.
Cool for 5 minutes and turn pans upside
down to allow cakes to come out with fruit mixture.
12.
Serve accordingly.
Mixed
Fruit Upside Down Pound Cake was made
and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from this recipe herewith:-
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
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