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American Cranberry and Pecan Cake
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American Cranberry and Pecan Cake
A crunchy topped upside-down cake which celebrates America's favourite festive foods. Make the cake the day before, if you wish, and warm it through before serving for about 10-15 minutes at 190C, gas mark 5.
- Preparation time: 20 minutes
- Cooking time: 40 minutes
-
Total time:
1 hour
Ingredients
- For the cake:
- 75g self-raising flour
- 2tbsp cocoa powder
- Pinch baking powder
- ½ tsp ground cinnamon
- 3 medium eggs
- 75g caster sugar
- 40g unsalted butter melted and cooled
- For the topping:
- 100g granulated sugar
- 250g fresh cranberries
- 1/2 x 100g pack pecan nut, roughly chopped
- 50g unsalted butter
Method
- Place a baking sheet in the centre of the oven and preheat to 180°C, gas mark 4. Smear the butter for the topping over the base and sides of a 23cm round springform cake tin, then coat with the sugar. Mix together the cranberries and pecans and scatter over the base of the tin.
- For the cake, sieve together the flour, cocoa powder, baking powder and cinnamon. Whisk the eggs and sugar together in a bowl set over a pan of hot water - keep whisking until a thick trail is left in the mixture from the beaters. Fold the sieved flour into the mixture in 2-3 batches, then trickle the butter down the side of the bowl and fold in.
- Scrape the cake mixture carefully into the prepared tin. Place on the preheated baking sheet and bake for 40 minutes until the cake is firm and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then ease the cake away from the sides and turn out onto a plate. Serve warm or cold with cream or crème fraîche.
Comments
This recipe was first published in December 1999.
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