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Bejeweled Spice Cake

Bejeweled Spice Cake

 The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It makes this upside-down fruit cake an essential for the winter holidays -- and it's a table-top stunner, too! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

Preparation

For the Topping:
Put the dried fruit into a small bowl and cover with boiling water. After 10 minutes, drain and set the rehydrated fruit aside.

For the Cake:
Preheat oven to 350 degrees.

Put the 2 tablespoons of butter into a 10-inch round cake pan and put it into the oven to melt. Remove from oven and swirl the melted butter around, coating bottom and sides evenly. Sprinkle the 1/3 cup brown sugar onto the bottom of the pan and spread around evenly. Set aside.

Sift the flour, spices, baking soda, and baking powder into a bowl. Whisk in the almond flour and salt, and set aside. 

Mix the softened butter, brown sugar and honey until creamy and a light color (about 3 minutes). Whisk in the eggs, one at a time, then the vanilla extract.

Add the dry ingredients and mix until smooth. Put the drained, rehydrated fruit in the cake pan, patting down to make sure every inch is packed with fruit. Pour the cake batter on top of the fruit and smooth out.

Bake for about 40 minutes (or until a cake tester inserted in the middle of the cake comes out clean).

Cool the cake in the pan on a rack for about 15 minutes. Run a knife around the sides of the pan (to make sure the cake is loosened), then invert cake onto a plate.

Notes:
Out of Poudre Douce? Here's how to make it:

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Here's what you need
Get the Spices
Diamond Crystal - Kosher Salt
$14.95
each
Poudre Douce
$7.00
2 oz bag
Vanilla Paste - Heilala
$19.95
each

Bejeweled Spice Cake

| Desserts, Holiday

 The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It makes this upside-down fruit cake an essential for the winter holidays -- and it's a table-top stunner, too! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

World Spice