Grandma’s Gooseberry Upside-down Cake Recipe

Grandma's Gooseberry Upside-down Cake

Grandma’s Gooseberry Upside-down Cake Recipe Submitted by Swing Swang

For the very best way to eat gooseberries do try this family recipe for Grandma’s Gooseberry Upside-down Cake.

Ingredients for Grandma’s Gooseberry Upside-down Cake Base:

  • Soft brown sugar
  • Gooseberries

Ingredients for Grandma’s Gooseberry Upside-down Cake  Sponge:

  • 2 eggs
  • 4 oz sugar
  • 4 oz flour
  • 4 oz butter or margarine

Method for Grandma’s Gooseberry Upside-down Cake

  1. Grease a flat 8″ cake tin, line with greaseproof paper and grease again.
  2. Cover the bottom with a generous quantity of soft brown sugar, then layer with the prepared gooseberries.
  3. Cover with a standard, plain sponge mixture and bake in a moderate oven at 180º C for 35-50 minutes until golden brown.
  4. Allow to cool, chill, turn out and serve.

I think that an elderflower ice-cream would go really well with this, but I must confess to never having got around to actually making any…. yet. It does go down very nicely with ordinary vanilla ice-cream or Cornish cream, ice-cream.

Whipped cream is a good, less sweet alternative to ice-cream to put on this gooseberry upside-down cake when serving it as a warm dessert.

Posted in Fruit, Vegetarian Recipes, Gooseberries, Cakes & Tarts, All Recipes
8 comments on “Grandma’s Gooseberry Upside-down Cake Recipe
  1. Cath Woodley says:

    I am an allotment holder too and discovered a really quick easy recipe for blackcurrant jam that you might be interested in:-

    Take 1lb of blackcurrants and 1 1/2 lbs sugar (obviously you could always tweek this recipe to suit your quanty) mix together and leave overnight. next day slowly disolve fruit and sugar until clear. boil for 3 mins and leave to stand for 1/2 hour to cool. pour into prepared jars (2 x 1lb jars) and voila!

  2. angela williamson says:

    my husband came home with some lovely juicy gooseberries tea time (off of his allotment) and I must admit I haven’t cooked goosies for years. I looked on the ‘net’ and decided to cook your recipe. I am looking at my dish of pudding now and I must tell you it’s ‘mouthwateringly good – bloody lovely, in fact! I have only ever tasted gooseberry tart before, so this recipe was a bit of a change for me! I will definitely try it again. Thanks again!

  3. Amanda Baker says:

    The recipe doesn’t indicate how many gooseberries to use. Can you please clarify?

  4. Emma says:

    Made this today and it turned out perfect. I just used enough gooseberries to cover the bottom of the cake tin.

  5. Vicki ewart says:

    Made this on sunday with freshly picked gooseberries. YUMMY! Hubbie now prefers this too pineapple upside down. Added 1tsp of baking powder though as my nanny used to have it in hers, makes sponge lighter. Going to make again this weekend!

  6. Carol Crossland says:

    Is it made with plain or self raising flour. Thank you

  7. Jeanette says:

    I made this last year and will make again my family really enjoyed it, I froze one it kept well and was just as good defrosted.

  8. Judith Olivier says:

    Served this to Australian nieces who’d never eaten gooseberries before! Great success!

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