Easter Recipes from Razzle Dazzle Recipes
Upside-Down Ring-Around-A-Rosy Spring Fruit Cake
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Upside-Down Ring-Around-A-Rosy Spring Fruit Cake
The cake's sweetness is an ideal contrast to the natural tang of strawberries and rhubarb. An optional decoration is to brush the inverted cake with a thin layer of warm red currant jelly. If desired, accompany each serving with a dollop of sweetened whipped cream or creme fraiche.


9 to 10 medium-size strawberries, washed, hulled and halved

5 to 6 large strawberries, washed and hulled

1 to 2 stalks of rhubarb, washed and cut into 1/4-inch slices to yield 1 cup

2 tablespoons unsalted butter, melted and cooled to lukewarm

2 tablespoons sugar


1 cup + 2 tablespoons unsifted cake flour

1/2 cup yellow cornmeal + cornmeal for coating pan (see Note)

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (6 ounces) unsalted butter

3/4 cup sugar

3 large eggs

1 tablespoon finely grated orange zest

1 teaspoon vanilla

Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease a 10 1/4-inch ring mold pan; dust pan with cornmeal, tap out excess. Line the bottom of the pan with a band of parchment or wax paper.

Fruit: Arrange the strawberry halves, close together, rounded-side-down, on the parchment. Halve the 5 to 6 strawberries lengthwise and cut each half into thirds to yield 1 cup wedges.

Put the strawberry wedges in a small bowl, add the rhubarb slices and toss gently with your fingertips. Add the melted butter and, using a rubber spatula, gently toss to coat. Add the sugar and toss just to coat. Scatter over the strawberry halves; set pan nearby.

Cake: For best results, have all ingredients at room temperature. Sift together the flour, cornmeal, baking powder and salt; set aside.

Using an electric mixer, preferably with a paddle attachment, cream the butter at medium speed until creamy and smooth. Add the sugar and beat until light. Add the eggs, one at a time, beating well after each addition. (It's OK if the mixture appears curdled.) Add the orange zest and vanilla.

Add the dry ingredients to the butter mixture, beating just until well blended. Spoon the batter into the pan, and spread it evenly.

Bake for about 30 to 35 minutes, until the cake springs back when pressed lightly on top and a wooden toothpick comes out free of batter. (The cake cracks a bit on top.) Remove from oven and let cool in the pan for about 10 minutes.

Then, using oven mitts, gently tilt the pan to loosen cake from sides. Invert the cake onto a serving plate; let stand for 2 minutes before removing the pan. Carefully remove the parchment liner.

Serves 10 to 12

Note: Use an off-the-shelf box variety of cornmeal found in supermarkets.

Variation: For a 9 x 5 x 2 3/4-inch loaf cake. Proceed as directed above with the following differences.

-- Set a parchment or wax paper liner in the bottom of the pan.

-- Bake for 52 to 55 minutes, or until the cake tests done. (It's natural for this loaf cake to crack a bit on top before it finishes baking.)


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