Spiced Rum and Peach Upside Down Cake

Spiced Rum and Peach Upside Down Cake

Peach and Rum is a common combination in cocktails, and what works for one should work for the other right? Right!

#1 Choosing the right cake tin is crucial to any recipe, so if you have a solid cake tin, you'll want to utilise it for this bake. The sugars you'll be sprinkling in the base of your cake tin will turn to liquid and poach your quince while it's in the oven, in a springform tin, this poaching liquid would be lost as it would seep out through the cracks, not only robbing your cake of its beautiful flavour but also making a mess in your oven!

#2 If there's a recipe you don't want to risk just greasing the tin on, it's this one! Grease the base and sides of your cake tin, then place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and without this circle of parchment paper, when you tip your cake out of its tin it's highly likely that you'll leave a large majority of your fruit behind! 

#3 Along the same lines as above, you'll want to have some oven mitts on hand and a cake stand or plate ready when that timer goes off. If you allow your cake to cool in the tin, chances are the poaching liquid will harden and your cake will become stuck in the tin! Tip it onto its serving plate fresh from the oven, however, and the caramel is still hot and in liquid form, it'll come out with clean and with ease.

#4 Don't just plop your eggs into the batter. To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#5 Use for this recipe your favourite spices rum, because you'll be able to taste it, so you want to love the taste. Turning the rum into a syrup makes it a lot sweeter and takes the alcoholic tasting edge off it, but the core taste will remain. I used element eight spiced rum for my cake.

peach upside down cake, peach and rum recipe,
Yield: 9
Author: Dayna Hoskin


prep time: 30 Mcook time: 1 H & 10 Mtotal time: 1 H & 40 M
Peach and Rum is a common combination for cocktails, and what works for one should work for another right? You're dead right, this flavour combination is to die for!


  • 1 cup your spiced rum
  • 1/2 cup brown sugar
  • 160g unsalted butter (small cubes)
  • 1 cup white granulated sugar
  • 2 cups plain flour
  • 4 eggs
  • 2tsp baking powder
  • 1/4tsp salt
  • 1tsp all-spice
  • 4 white peaches


How to cook Spiced Rum and Peach Upside Down Cake

  1. Preheat oven to 150 degree Celsius.
  2. Prepare a 9-inch (23cm) diameter cake tin. Set aside.
  3. Cut your peaches in half and remove the pip, arrange them cut side down in your cake tin.
  4. Place 1 cup spiced rum and 1/2 cup brown sugar in a saucepan over medium heat, allow to simmer until mixture darkens and thickens slightly (it's ready when you can draw a line in the syrup on the spoon). Set aside and allow to cool.
  5. Combine flour, baking powder, salt and Speculaas spice in a bowl and set aside.
  6. Using electric beaters, cream together butter and sugar in a large bowl until light in colour, then drop in eggs one by one, followed by flour/spice mixture.
  7. Beat together until smooth.
  8. Pour cooled syrup over your peaches and carefully, so as not to disturb your fruit arrangement, spoon cake batter into your cake tin and smooth the surface with a knife.
  9. Place in the oven to bake for 1 hour 10 - 1 hour 20 minutes (70 - 80 minutes total), or until a skewer inserted into the centre of your cake comes out clean.
  10. Remove from cake tin while still warm to avoid the caramel in the bottom from setting and sticking.


EQUIPMENT 9-inch cake tin electric beaters medium saucepan large mixing bowl parchment or baking paper
Created using The Recipes Generator
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