UPSIDE-DOWN CAKE – IN THE CROCK-POT
Base Ingredients:
- 1 x 450g tinned fruit (sliced)
- 25g butter
- 2-3 tablespoons golden syrup
Cake Mix Ingredients:
- ¼ cup oil
- 1 tablespoon gold syrup
- 1 egg
- ½ cup sugar
- 1 cup self raising flour
- 1 teaspoon cinnamon
- 2 teaspoon spice mix or 1 teaspoon of nutmeg
- ½ cup of milk or fruit syrup from tinned fruit
Turn slow cooker on to HIGH before you start to assemble the cake. Find a rack or 3 metal jar lids to stand the cake ring on as it bakes. Coat the cake tin with non-stick cooking oil spray.
Cut the 25g butter into thin strips and arrange them in the base of cake tin. Drizzle 2-3 tablespoons of golden syrup over the butter. (If syrup is too hard, place jar in hot water until it is runny enough to pour).
Open your tin of fruit and using a strainer, drain off the juices and set it aside (don’t throw the juices out). Cut your fruit into slices (I used plums that we had preserved from last summer – we have an orchard); and arrange them around the base of the cake tin.
Next, in a mixing bowl mix the oil, golden syrup, and egg together (I used my mix master).
Next add the sugar, salt, cinnamon, spice mix or nutmeg, flour and ½ cup of the left over juice or milk (if there is not enough juice from the tin, u may use milk with the juice to make up the correct amount).
Mix these all together and pour over this over the butter, syrup and fruit base.
Place tin into the Crock-pot with the lid and cook on HIGH for 2½ – 3½ hours or until the cake springs back when pressed in the thickest part.
Turn off the cooker but leave the cake in it for 3-5 minutes before tipping it out onto a serving plate. (Make sure that you check that the edges of the cake will come away from the cake tin before tipping it out with a knife).
Do not worry is some of the fruit slices stay in the cake tin – just lift them carefully from the tin and place them onto the cake, bottom side up.
Serve with either whipped cream, custard or vanilla ice cream.
