BANANA AND MIXED FRUIT UPSIDE DOWN TOFFEE CAKE

Grease a 26 cm spring form pan and line with a sheet of baking paper by placing the paper over the base then replacing and securing the sides of the pan . Set aside . Preheat your oven to 180 deg C . The ingredients required for the Topping , 80 gm of butter/ marg , 200gm of sugar , 100gm of soft brown sugar , the juice of 1 lemon and 2 tbs of boiling water . The ingredients for the Cake ,5 firm bananas , 1 cup of granulated nuts ,1 cup of mixed fruit pieces ,250gm of butter/ marg , 250 gm of soft brown sugar , 4 eggs well beaten , 250 gm of buttermilk , 380 gm of self raising flour ,1 and 1/2 tsp of baking powder , 1 dsp of ground ginger ,1 dsp of ground cinnamon and 1/2 tsp of ground nutmeg . Let's get started by making the topping first . Melt the butter / marg (80 gm ) in a frypan , then sprinkle both sugars over top . Add the lemon juice and the boiling water and bring to the boil . Simmer for 10 minutes until the mixture caramelises .Slice the bananas into thick diagonal pieces and add these to the caramel with the nuts and fruit .Cook over a high heat for 3 minutes to coat all ingredients with the caramel . Now spoon the mixture into the prepared pan , smooth over gently to cover the entire base of the pan and set aside . Beat the butter / marg together with the sugar with an electric beater until creamy . Mix together the all the dry ingredients in a separate bowl . In another bowl mix together the beaten eggs with the buttermilk . Now using a wooden spoon add the butter mix to the buttermilk and egg mixture , incorporating with the dry ingredients until thoroughly mixed . When the batter is well mixed , pour it over the banana mixture , gently smoothing over the top . Bake in the preheated oven for 75 minutes or until a skewer inserted comes out clean . Allow the cake to stand in the pan for 5 minutes ,use a spatula to separate the cake from the sides of the pan . Now to remove the cake place a flat tray or platter over the top of the pan and turn over so the cake is now the right way up . Remove the sides of the pan and gently peel the paper off the banana toffee topping . This cake can be served warm or at room temperature with thickened cream or creme fraiche . The cake will keep well in an airtight container in the refrigerator or can be frozen and defrosted for 4 hours before use . Just a tip for cleaning the toffee encrusted cake pan , fill your sink with very hot soapy water and leave the pan soak , the toffee will dissolve , just be patient ..