Upside-Down Fruitcake

• 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

1. Preheat oven to 350u0b0. 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.

butter, brown sugar, light corn syrup, bourbon, mixed candied fruit, butter, sugar, egg, molasses, flour, ground ginger, ground cinnamon, salt, baking powder, baking soda, warm water, pecans

Taken from www.tasteofhome.com/recipes/upside-down-fruitcake/ (may not work)