Upside down fruit cake

UPSIDE DOWN FRUIT CAKE

Use the Dutch oven’s lid as a serving dish.

Upside down fruit cake

1 hour, 10 minutes

Number of servings: 8

Per Serving 303 calories

Fat 13 g

Carbs 43 g

Protein 5 g

8

ingredients

  1. 1 fifteen ounce can of fruit in semi-sweet liquid, any canned fruit, pineapple, peaches, berries etc. we used peaches.
  2. 2 eggs.
  3. 1/2 cup brown sugar.
  4. 1/4 cup white sugar.
  5. 1/2 cup butter, melted.
  6. 1/2 cup of home milled hard wheat flour, or whole wheat flour.
  7. 1 cup general purpose flour
  8. 1/2 cup of the liquid from the canned fruit, add water if needed to make 1/2 cup of liquid.
  9. 2 teaspoons baking powder.
  10. 1/2 teaspoon baking soda.
  11. cooking spray or oil.

Method:

  • DUTCH OVEN WITH CHARCOAL IN A FIREPLACE.
  • Clean out your fireplace and remove the grate, you will need a level place to work.
  • Beat the eggs in a bowl and add the white sugar and 1/2 cup of liquid.
  • Mix in the flour, baking soda, baking powder.
  • Light 20 charcoal briquettes.
  • Spray a lot of cooking oil into the Dutch oven or grease it well.
  • Pour in the entire contentment of the canned fruit, it is OK if some of the liquid is still there.
  • Sprinkle the brown sugar evenly over the fruit.
  • Thoroughly mix the batter and pour it on top of the brown sugar, wet your hand and smooth the batter, take your time and get it level and even.
  • When well lighted put 8 of the charcoal briquettes on the fireplace floor and arrange them in a 9 inch circle.
  • Put the Dutch directly on top of the 8 charcoal briquettes.
  • Put the lid on and put the remaining 12 briquettes on top of the Dutch oven, make sure they are evenly spaced.
  • Every 10 minutes rotate the Dutch oven 90 degrees clockwise and the lid 90 degrees in the opposite direction.
  • Let it bake for 35 minutes, don't peak.
  • Put a cookie sheet in front of the fireplace.
  • Brush the briquettes off of the lid, and lift the Dutch oven up and away and onto the cookie sheet.
  • Just leave it there for about 30 minutes to cool, don't dink around with a hot Dutch oven, simply leave it there in front of the fireplace and let it cool there.
  • When cool, flip it over and use the lid as a serving dish.
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