Upside Down
Fruitcake Recipe
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
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.
Test Kitchen
tip :
Not a fan of
candied cherries? Just use all candied citron or your favorite candied fruit
instead.