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Upside-Down Fruitcake

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
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    9 servings

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

Directions

  • 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.
  • Nutrition Facts
    1 piece: 521 calories, 22g fat (11g saturated fat), 66mg cholesterol, 386mg sodium, 81g carbohydrate (57g sugars, 4g fiber), 4g protein.

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