This is an amazingly simple dessert that is versatile and delicious.

Ingredients

• For the glaze:
• 2 tablespoons butter
• 3/4 cup white sugar
• 1 teaspoon red wine
• 2 tablespoon brandy, triple sec, or other fruit-flavored liqueur
• For the “topping”:
• 1 kiwi fruit, peeled and sliced across into 1/4-inch thick discs
• 2 unpeeled plums, pitted and sliced into 1/4-inch thick wedges
• 2 small oranges, peeled and sliced across into 1/4-inch thick discs (removing any seeds as you go along)
• For the cake:
• 1 1/2 cups unbleached flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, at room temperature
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon lemon zest
• 1/2 cup red wine

Directions

• 1. Preheat the grill to 350 degrees F. Oil a 9-inch round metal cake pan or oven-proof skillet.
• 2. Combine all glaze ingredients in a small saucepan and briefly cook on a medium heat burner until the butter has melted and the sugar has dissolved. Pour the glaze into the bottom of the prepared baking pan.
• 3. Arrange the sliced fruit on the glaze in the bottom of the baking pan, starting in the center and working your way out. Set aside.
• 4. Sift together the flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter until creamy. Gradually add 3/4 cup white sugar and beat for approximately one minute until light and well blended. Add the eggs, one at a time, beating for approximately two minutes after each addition. Stir in the lemon zest. Alternately, add one-half of the flour mixture and one-half of the red wine, beating for about 10 seconds on low after each addition. Repeat. Spoon the batter over the fruit in the baking pan.
• 5. Bake for approximately 40-50 minutes or until a toothpick inserted in the cake comes out clean. Allow the cake to cool in the baking pan for approximately 10 minutes and then invert it onto a serving plate.

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