Upside-Down Fruitcake

Name: Upside-Down Fruitcake
Ingredients: 1/3 cup butter; 1/2 cup packed brown sugar; 1 tablespoon light corn syrup; 2 tablespoons bourbon; 1-1/2 cups chopped mixed candied fruit; 1/2 cup butter, softened; 1/3 cup sugar; 1 large egg, room temperature; 1/3 cup molasses; 1-1/2 cups all-purpose flour; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 cup warm water; 1/2 cup chopped pecans

17 ingredients

3 steps

Ingredients

1/3 cup butter
1/2 cup packed brown sugar
1 tablespoon light corn syrup
2 tablespoons bourbon
1-1/2 cups chopped mixed candied fruit
1/2 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
1/3 cup molasses
1-1/2 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup warm water
1/2 cup chopped pecans

Directions

1

Preheat oven to 350°. Line the bottom and sides of an 8-in. square baking pan with heavy-duty foil; grease foil. In a small saucepan, combine butter, brown sugar and corn syrup. Cook and stir over low heat until sugar is melted, about 5 minutes. Remove from heat; stir in bourbon. Pour into prepared pan. Sprinkle with candied fruit.
2

In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition. Stir in pecans.
3

Drop batter by spoonfuls over fruit; spread carefully. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate; remove foil. Serve warm.