Upside-Down Fruitcake
“I get tired of people bad-mouthing holiday fruitcakes. It’s one of my favorite holiday flavours and I look forward to it every year. This year, I decided to combine it with everyone’s favourite, upside-down cake. Try to say no to this fruitcake; I dare you!” —James Schend, Taste of Home Deputy Editor
| Servings | Prep Time | Cook Time |
| 9servings | 25minutes | 30minutes |
| Servings | Prep Time |
| 9servings | 25minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1/3 cup butter
- 1/2 cup packed brown sugar
- 1 tbsp light corn syrup
- 2 tbsp 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 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup warm water
- 1/2 cup chopped pecans
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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 centre comes out clean, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate; remove foil. Serve warm.
Recipe Notes
Nutrition Facts
1 piece: 521 calories, 22g fat (11g saturated fat), 66mg cholesterol, 386mg sodium, 81g carbohydrate (57g sugars, 4g fibre), 4g protein.
