Table of Contents
Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using.
Slice the fruit crosswise into ¼-inch-thick rounds; carefully remove any seeds. Combine the butter and both sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so they fit very snugly and are slightly overlapping (you may not use every slice).
In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners). Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes.
If you can place oranges down in a cake pan, you can make this cake. Seriously, guys. Don’t freak if you’ve never made an upside down cake before.
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