Fresh Fig Rum Upside Down Cake is loaded with figs! This upside down cake has chopped figs throughout the moist cake, and a fresh fig and rum topping that infuses the cake. It’s the perfect Rosh Hashana and Fall cake!
- 1 (14-ounce) jar, fig preserves or jam, can be slightly larger
- 2 tablespoons dark rum
- nonstick spray
- 9–10 fresh figs, stem intact, halved
- (1 Gluten Free) Yellow Cake Mix
- 1 cup dried figs, diced
- additional fresh figs for garnish
- Preheat oven to 350°F.
- Spray a tube pan with removable bottom with nonstick spray. Line with parchment paper.
- Line a 9×2 or 10×2-inch round baking pan with aluminum foil. Spray with nonstick spray.
- Place the prepared tube pan into the prepared round pan.
- Set the fig halves, cut side down, in a circular pattern on the bottom of the springform pan. Set aside.
- Place the fig preserves and rum in a skillet. Warm over low heat, smushing the figs (if there are any) until the mixture is smooth. Remove from heat.
- While the figs/preserves are warming/melting, prepare the yellow cake mix according to package directions.
- Fold the diced dried figs into the prepared cake mix.
- Spoon the fig and rum mixture over the fig halves in the springform pan.
- Spread the prepared cake and fig batter over the figs and fig/rum preserves, smoothing the top of the cake batter when done.
- Bake for 45 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for 30 minutes.
- Carefully invert the cake onto a cake board or plate.
- Serve with additional fresh figs.
The idea of the round pan is to keep the fig/rum mixture from overflowing/leaking from the tube pan. I have yet to find a tube pan with a removable bottom that doesn’t leak. The base of the tube pan should fit into a 9-inch round cake pan, but please measure before lining the pan and placing the tube pan in it.
The best way to line a round pan with foil is to turn the pan over. Take a square of aluminum foil that is several inches larger than the bottom of the pan. Press the foil over the base of the inverted cake pan, until it completely tightly covers the bottom. Remove the foil from the pan. Turn the pan over and gently set the formed foil into the pan. You may need to press it in gently in places that it didn’t for well.
To create a parchment circle for the base of the tube pan, take a square of parchment paper slightly larger than the base of the tube pan. Fold the parchment paper into a cone. This means that you fold the parchment first into a square and then continue folding until you have a cone. Hold the cone up to the base of the tube pan. Make a cut across the top/open part of the cone. Then around and inch up from the point of the cone, make another cut. Open the cone and you should have a round cake circle with a hole in the center. Place that onto the bottom of the tube pan.
You can use either gluten free or glutenous cake mix for this cake.
I tried making this cake with a double cake to make the cake taller. You can do this with two gluten free cake mixes. Increase the bake time to at least one hour, or until a toothpick comes out clean.
You can substitute apricots, or dates in this cake.
- Serving Size: 1 slice
- Calories: 252
- Sugar: 25.9 g
- Sodium: 31.5 mg
- Fat: 6.8 g
- Saturated Fat: 2.2 g
- Carbohydrates: 44.7 g
- Fiber: 2 g
- Protein: 2.4 g
- Cholesterol: 41 mg
Keywords: Fig, Upside Down, Rum, Cake, Gluten Free, Dessert, Pareve, Nut Free, Dairy Free, Rosh Hashana, Rosh Hashanah, Sukkot, Fall, Yom Kippur