Cinnamon-spiced pecan and cranberry duff

Cinnamon-spiced pecan and cranberry duff

  • serves 8
  • Easy

This recipe from Felicity Cloake is a New England take on the traditional British upside-down cake, this is often made with the north-east’s famous apples, but here cranberries and pecans provide a sharp, crunchy counterpoint to the rich, buttery batter. Great served warm with ice cream, or at room temperature with a cup of tea.



  • pecan halves 75g
  • butter 220g
  • cranberries 300g
  • demerara sugar 50g
  • eggs 2, large
  • golden caster sugar 200g
  • plain flour 140g
  • fine salt 1/2 tsp
  • ground cinnamon 1/2 tsp
  • orange 1, zested to serve
  • ice cream to serve


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Meanwhile, toast the pecans in a hot, dry pan until they smell nutty. Generously butter the bottom and sides of a 18-20cm square baking dish or tin.

  • Step 2

    Line the base of the dish with the pecan halves and cranberries and scatter with demerara sugar. Melt the remaining butter in the microwave or a small pan. Beat the eggs and caster sugar together with an electric whisk or stand mixer for a minute or so until pale and slightly thickened. Carefully fold in the dry ingredients with a large metal spoon, followed by the melted butter.

  • Step 3

    Pour the batter over the top of the fruit and bake for about 50-60 minutes until the top is golden brown and a skewer in the middle comes out clean. Allow to cool slightly, then run a palette knife along the edge to loosen, and carefully turn on to a serving plate. Grate the orange zest over the top and serve warm cut into wedges with ice cream if you like.

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Nutritional Information

  • Kcals 486
  • Fat 30.6g
  • Saturates 15.3g
  • Carbs 4.6g
  • Sugars 33.1g
  • Fibre 2.9g
  • Protein 4.7g
  • Salt 0.9g