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This Ground cherry and spiced rum upside down cake with maple spiced rum whipped cream is EVERYTHING! Its so so delicious. If you get your hands on some tasty garden candy, you have to try it! You guys alsways ask what ground cherries are so heres a bit about them!  For The Cake: 2 cups ground cherries, husked 12 tablespoons butter, divided 1 cup light brown sugar, packed 1/4 cup spiced rum 1.5 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup white sugar 1/2 cup milk 1 large egg 1 tsp vanilla extract or paste Powdered sugar for dusting the top For the Whipped cream:  3/4 cup heavy cream 1/2 tsp vanilla extract 1/2 tsp spiced rum 1 tbsp maple syrup -Preheat oven to 400°F. -Sift flour, baking powder, salt, and granulated sugar in a medium bowl, and set aside. -Over low heat, melt 4 tablespoons of butter in a saucepan. Whisk in the brown sugar. Whisk in the rum and continue cooking for about 3 minutes until sugar is mostly dissolved. It may not dissolve completely and that’s fine. Remove from the heat and pour the sugar mixture into the bottom of a greased 9-inch cake pan. Add the ground cherries and arrange them in a single layer in the bottom of the pan. Set the pan aside. -In another bowl, whisk the egg with the milk, and slowly add the remaining 8 tbsp of melted butter, whisking to combine. Add the milk mixture to the flour mixture and stir. -Pour the batter into the cake pan and smooth to the edges with a spatula. Bake the cake for 35 minutes. Test for doneness with a toothpick. Let the cake rest for 15 minutes. Place a large plate over the cake pan and carefully turn the cake out onto the plate. Let it cool for an additional 20 minutes. Dust with powdered sugar. Serve the cake warm with maple and spiced rum whipped cream.  Whipped cream: Beat heavy cream on high with mixer until it begins to thicken. Add in rum, vanilla, and maple syrup and beat until soft peaks form. Done! #gardentok #gardening #gardentotable #groundcherries #farmtotable #capegooseberry #gardenharvest
This Ground cherry and spiced rum upside down cake with maple spiced rum whipped cream is EVERYTHING! Its so so delicious. If you get your hands on some tasty garden candy, you have to try it! You guys alsways ask what ground cherries are so heres a bit about them! For The Cake: 2 cups ground cherries, husked 12 tablespoons butter, divided 1 cup light brown sugar, packed 1/4 cup spiced rum 1.5 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup white sugar 1/2 cup milk 1 large egg 1 tsp vanilla extract or paste Powdered sugar for dusting the top For the Whipped cream: 3/4 cup heavy cream 1/2 tsp vanilla extract 1/2 tsp spiced rum 1 tbsp maple syrup -Preheat oven to 400°F. -Sift flour, baking powder, salt, and granulated sugar in a medium bowl, and set aside. -Over low heat, melt 4 tablespoons of butter in a saucepan. Whisk in the brown sugar. Whisk in the rum and continue cooking for about 3 minutes until sugar is mostly dissolved. It may not dissolve completely and that’s fine. Remove from the heat and pour the sugar mixture into the bottom of a greased 9-inch cake pan. Add the ground cherries and arrange them in a single layer in the bottom of the pan. Set the pan aside. -In another bowl, whisk the egg with the milk, and slowly add the remaining 8 tbsp of melted butter, whisking to combine. Add the milk mixture to the flour mixture and stir. -Pour the batter into the cake pan and smooth to the edges with a spatula. Bake the cake for 35 minutes. Test for doneness with a toothpick. Let the cake rest for 15 minutes. Place a large plate over the cake pan and carefully turn the cake out onto the plate. Let it cool for an additional 20 minutes. Dust with powdered sugar. Serve the cake warm with maple and spiced rum whipped cream. Whipped cream: Beat heavy cream on high with mixer until it begins to thicken. Add in rum, vanilla, and maple syrup and beat until soft peaks form. Done! #gardentok #gardening #gardentotable #groundcherries #farmtotable #capegooseberry #gardenharvest

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