Preheat oven to 350 degrees F. In a medium bowl stir together brown sugar, melted butter, and water until combined; spread evenly over bottom of pan. Place fruit slices over brown sugar mixture, overlapping as necessary. Set pan aside.
In a medium bowl stir together flour, baking powder, and ground cardamom; set aside. In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until slightly thickened. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined (mixture will be thick).
In a small saucepan heat and stir milk and 1/4 cup butter until butter melts; add to batter, beating until combined. Carefully pour batter into the prepared pan over citrus slices.
Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean (avoid checking cake too early, as it may sink in the center). Remove; cool on a wire rack for at least 20 minutes. Loosen sides of cake; invert onto serving platter. Spoon any remaining brown sugar mixture in pan over top of cake. Cool.