This cranberry and orange upside down cake is a tasty take on that ultimate British tradition – upside down fruit cakes. This orange flavoured cake is topped with even more cranberries for the perfect fruity feast. It takes hardly any time to make this upside down cake and will be cooked to perfection in 35 mins. The sponge is moist and moreish contrasting against the freshness of the fruit. We love serving this cranberry and orange upside down cake with cream or vanilla ice cream as a dessert. It’s a tangy, fruity classic that the whole family will enjoy. You could try this recipe with other berries too such as raspberries and blackberries.
- 225g granulated sugar
- ½tsp mixed spice
- 100g fresh cranberries
- 100g softened butter or margarine
- 1 egg
- 1 tsp vanilla extract
- Juice and zest of 1 orange
- 350g self-raising flour
- ¼tsp salt
Preheat oven to 350°F/180°C/Fan 160°F/Gas Mark 4. Heavily grease a 22cm round cake tin.
Mix half of the sugar with the Mixed spice and sprinkle in the bottom of the cake tin. Arrange the cranberries over the sugar in a single layer.
In a large mixing bowl cream together the butter and remaining sugar. Add the egg, vanilla, juice and zest of the orange and beat until smooth. Sift together the flour and salt and add to the wet mixture. Mix until just combined. Pour the batter over the cranberries.
Bake for 30 to 35 mins, or until a cocktail stick inserted into the centre of the cake comes out clean.
Remove from the oven and allow to cool for 10 mins, before turning out onto your serving plate.
Serve this cake warm with custard for a fruity sponge pudding