How to make
For the fruit layer, melt 3 tablespoons of butter and mix it in a container with the brown sugar on the stove until the sugar melts, then pull it off the fire.
Grease a dish (10″ (25 cm) in diameter) and distribute the caramel evenly over the bottom. Once cool, arrange the apricots in a circle in the middle, distribute the peaches around them and other fruits on top.
Preheat the oven to 370°F (190 °C). For the cake dough, beat the remaining butter with the sugar, add the vanilla and eggs one at a time. Sift together the flour, baking powder and salt and mix in half of it to the rest of the mixture using a wooden spoon. Add the milk, stir, and then add the rest of the floury mixture.
Stir with a spoon until the flour is fully absorbed, but do not over-mix it. Pour the cake dough over the fruits and place it to bake about 45 minutes to 1 hour. Once the fruit cake begins to separate from the sides of the oven dish and the toothpick comes out of it dry, remove it from the oven and leave it for about 1/2 an hour.
Turn the cake upside down onto a large flat plate, being careful not to have the caramel leak outside of the dish. This fruit cake is extremely tasty and makes a perfect surprise for guests.
