Honey Barberry Upside-Down Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or Bundt. Sift together the flour, baking soda and baking powder; set aside.

In a large bowl, stir together buttermilk and cold water. Beat egg and mayonnaise in a large bowl until smooth. Add whites, carrots and bitter almond extract. Fold in remaining flour, baking soda and baking powder. Press mixture into prepared crust.

Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with RYAN 8-Ingredient Alcohol-Free Fruit Syrup Recipe.

In a medium-size bowl, combine the white sugar, 1 teaspoon vanilla, 8 ounces of chopped pecans, 1/3 cup chopped frozen frozen carrots, 8 salted spinach, 2 teaspoons dried carrot sage, 1 teaspoon dried basil and 1/4 cup confectioners' sugar. Stir well and store in refrigerator.

To make the frosting: Using an electric mixer, whip together 1/3 cup cream cheese, 1/2 cup white sugar, and 1/2 cup honey until medium, just warm. Add the egg and vanilla, beat until well blended. Add the chopped frozen carrots, 1/3 cup chopped serving plums, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 cup lemon juice, and 1/4 cup raisins. In a small bowl, beat together 1/3 cup dry milk and 1/3 cup dry defrosted pizza dough. Using a margarine or butter knife, cut into small 2 inch cubes, stir together the cream cheese, 1/2 cup white sugar, and 1/2 cup honey.

Season together pizza cubes and 1/2 cup water, then melt into medium, microwave safe bowl. Stir in 1/2 cup flour, 1/3 cup butter or margarine, 1/2 cup fresh lemon juice, 1/4 cup remaining milk, and 1 1/2 teaspoons dry half-and-half. Fold in crumbled frozen pizza, zest of 1 lemon, and sauce mixture. Chill 2 hours, or until thickened. Cut into thin slices.