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Cranberry fruit and nut upside-down cake

 2 ratings

Prep Time:10 mins

Cooking Time:25 mins

Serves:15 Adults


Cranberry fruit and nut upside-down cake

This is a delicious cake with the combination of fruit, nuts, spices and almonds – in fact all the flavours of the festive season. 


Fruit Topping:

  • 4 large pears
  • 115g / 4 oz. of cranberries
  • ½ teaspoon of cinnamon powder
  • Rind of ½ an orange
  • 55g / 2 oz. of low-fat margarine
  • 50g / 2 oz. of castor sugar
  • 55g / 2 oz. of hazelnuts

Sponge cake:

  • 115g / 4 oz. of low-fat margarine
  • 170g / 60 oz. of caster sugar
  • 2 medium eggs - separated
  • ½ teaspoon of cinnamon powder
  • 55g / 2 oz. of ground almonds
  • 170g / 6 oz. of self-raising cake flour
  • ¼ teaspoon of vanilla extract/essence
  • 1 teaspoon of baking powder
  • 6 dessertspoons of low-fat milk


Fruit Topping:

  1. Peel core and quarter the pears
  2. Dust the cranberries with orange peel and cinnamon powder
  3. In a heavy based ovenproof pan, heat the margarine until melted, add the sugar and cook until golden
  4. Arrange the pears, cranberries and nuts around the base of the dish and allow to cool slightly

Sponge cake:

  1. Beat together the margarine and sugar until light and creamy
  2. Carefully fold in the egg yolks, vanilla extract/essence and cinnamon powder
  3. Fold in the ground almonds, flour and baking powder until well mixed. Then add milk and mix well
  4. Finally add the well beaten egg whites and fold in gently until smooth
  5. Pour over the fruit and bake in the oven at 180°C / 350°F / Gas Mark 4 for 25 minutes approximately until well risen and golden
  6. When set and cool, remove from the tin and turn upside-down with the caramelized pears and cranberries on top

What you will need

  • Chopping knife
  • Frying pan
  • Mixing bowl
  • Vegetable peeler
  • Wooden spoon
  • Whisk

Serving suggestions

"Serve with a little low-fat natural yogurt instead of ice-cream."

Keeps really well in an air tight container for a few days

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