Raisin and Berry Upside Down Cake

• 200 ml California raisins
• 50 ml Rum
• 400 ml Cranberries (raw)
• 200 ml Sliced almonds
• 80 grams Granulated sugar
• 20 grams Butter
• 4 Eggs
• 130 grams Granulated sugar
• 110 grams Cake flour
• 110 grams Almond flour
• 1 tsp Baking powder
• 110 grams Butter

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.

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Taken from cookpad.com/us/recipes/142913-raisin-and-berry-upside-down-cake (may not work)