Raisin and Berry Upside Down Cake – a delicious recipe with California raisins, Cranberries, almonds, sugar, Butter, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the raisins and rum in a small pot and boil for about 2-3 minutes to evaporate the alcohol.
2
Let cool in the pot.
3
Wash and drain the cranberries and combine with the almond slices, Step 1 raisins, and sugar.
4
Grease the cake pan with 20 g of butter and lightly press the mixture into the pan.
5
Make the cake batter.
6
Combine and sift the cake flour and baking powder.
7
Melt the butter in the microwave.
8
Beat the eggs and granulated sugar until it can stand without falling.
9
Add the dry ingredients to the eggs and mix well.
10
Add the melted butter around the batter and mix evenly.
11
Pour into the cake pan from Step 2 and bake in an oven heated to 170C for about 40 minutes.
12
When a toothpick or skewer inserted into the center comes out clean, it's done.
13
Once cooled, flip the pan over and remove the cake to a plate.
1129
kcal
Calories
75
g
Fat
92
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 200 ml California raisins, 50 ml Rum, 400 ml Cranberries (raw), 200 ml Sliced almonds, and more.
Yes, Raisin and Berry Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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