A Different Kind of Fruit Cake
I think I'm a member of a fairly small club: people who like, no, love, fruitcake. I am aware, however, that not everyone shares my love of these dense, delicious cakes.
I saw an interesting recipe last year, then lost it, for a different type of fruitcake, and I have tried to recreate it here. This cake is like a pineapple upside down cake - the fruit is stirred into a melted brown sugar/ earth balance mixture and placed in the bottom of the pan, with the cake batter poured on top and then it's baked in the oven.
The cake recipe is my sister's creation.
1 cups flour
3/4 cups sugar
.5 tsp salt
1tsp baking soda
1/2 tspbaking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1cups soy milk with 1 tsp of apple cider vinegar -set aside to curdle
1/3 cup of oil
1 tsp vanilla
1/3 cup of Earth Balance (or other vegan butter)
1 cup of packed
1/2 of a 450 gram package of glace fruit
Direction for the Cake
Preheat oven to 350. This makes a small single layer cake
Mix dry ingredients together til all mixed up.
Add all wet ingredients and mix well.
Lightly grease the sides only of an eight inch round or square cake pan.
Directions for the topping
MIx the sugar and Earth Balance and heat in a saucepan until the Earth Balance is melted and the brown sugar is well mixed in. Stir in the glace fruit.
Assemble the cake
Pour the fruit mixture into the cake pan and spread it evenly over the bottom of the pan.
Pour the cake batter over this mixture and bake it for 35 minutes or until a toothpick inserted in the cake comes out clean. Allow the cake to cool in the pan on a wire rack for about 15 minutes.
Place a cake plate or cake stand over the cake while it is still in the pan and carefully invert the pan and the cake plate. The cake should come out on its own, but if it needs a little help, you can tap the bottom of the pan with a woodn spoon. If some of the glace fruit mixture is left behind i n the pan, you can scrape it out and carefully place it on the cake.