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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 60 minutes


    • 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


    1. 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.
    2. 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.
    3. 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.

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