UPSIDE-DOWN GINGERBREAD WITH PINEAPPLE, SUN-DRIED CHERRIES AND PECANS

Ingredients Weight Measure
Molasses
Water
Butter
TABASCO® brand Original Red Sauce
Ginger, ground
Cinnamon
Baking soda
All-purpose flour
Pineapple, slices
Cherries, sun-dried
Pecans, med. pieces
Brown sugar
Butter

Method

  1. Pour molasses into stainless steel bowl and add 1 cup boiling water, butter, and TABASCO® Sauce. Mix well.
  2. Mix ginger, cinnamon, baking soda and flour together and add to molasses, mixing well.
  3. Place pineapple slices, cherries and pecans in the bottom of a sprayed 9” springform pan. Sprinkle brown sugar over the fruit and nuts and pour batter on top. Bake at 350°F 20-30 minutes until the center is firm and a toothpick inserted in the middle comes out clean. Cool and serve.

Yield: 8 servings