UPSIDE-DOWN FRUITCAKE

Upside-Down Fruitcake image

I get tired of people bad-mouthing holiday fruitcakes. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake; I dare you! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 18

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
CAKE:
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

Steps:

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., 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., 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.

Nutrition Facts : Calories 521 calories, Fat 22g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 386mg sodium, Carbohydrate 81g carbohydrate (57g sugars, Fiber 4g fiber), Protein 4g protein.