Upside-Down Fruit Cake

 

Ingredients

Topping

• 1/3

  cup butter, melted
• 1/3

  cup packed brown sugar
• 1

  tablespoon water
• 1/3

  cup chopped dried apricots
• 1/3

  cup chopped dried cherries
• 1/3

  cup chopped pecans

Cake

• 1

  cup Gold Medal™ all-purpose flour
• 1/2

  teaspoon baking powder
• 1/2

  teaspoon baking soda
• 1/2

  teaspoon ground cinnamon
• 1/4

  teaspoon ground nutmeg
• 1/4

  teaspoon ground cloves
• 1/8

  teaspoon salt
• 1/3

  cup butter, softened
• 1/2

  cup packed brown sugar
• 1

  tablespoon molasses
• 2

  eggs
• 1/2

  cup milk
• 1

  tablespoon brandy

Steps

1 Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.

2 In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.

3  In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.

4  Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.

5  Cut into wedges. Store loosely covered in refrigerator.