Chocolate, Cranberry and Port Bundt Cake

There didn’t seem a better way to introduce myself than with this flavoursome show stopper, but then I wasn’t satisfied with the outcome and had to try again… so another recipe introduced my blog! Practice makes perfect though, so get ready for something truly indulgent and delicious.

This might not look like a masterpiece sitting in the middle of the table, but you’ll never look back once you’ve had a mouthful of the rich, chocolatey goodness.

If you read my opening post, you will know that the purpose of this blog is to share with you my addiction to food on Pinterest and how my life revolves around trying new recipes… And well… Just eating. There will be a mixture of savoury and sweet with a focus around ‘healthier’ food choices (as I am currently studying nutrition/diet/fitness). All recipes will be a result of the hours and hours spent rummaging through boards on Pinterest drooling and pinning the possibilities that are presented to me. I never want to wait… I have an instant need to eat it there and then.

I said the majority of my posts will be showcasing healthier recipes, but why not start with a few things truly decadent.  A Chocolate, Cranberry and Port Bundt Cake, fits the bill perfectly. I came across this recipe whilst browsing during a break at work. I love Port, so the idea of putting it in a cake really appeals to me.

Note: Not all the recipes I test come out exactly how they are supposed to! But I post my version and the original recipe, so you can choose what to follow 🙂 My recipes follow UK baking guidelines and UK available ingredients. Some of the recipes I recreate are American, so little details can alter (like this recipe!)

Credit to Bakers Royale. Without this Blog, I would never have discovered this wonderful and indulgent cake. *floats of into another chocolate and port filled dream world* (Photo above as you have probably guessed, is what lured me into making this cake).

The iPhone photo above makes my cake look irresistible right?! Ha! *rolls eyes* I promise the photos will start to improve once I manage my time better! And have patience to wait till the syrup soaks into the sponge….

The taste was delicious and it went down a treat. The recipe did not fail to deliver as the flavour was incredible. I had to refrain from eating more than my fair share. And I was even requested to make another one for an occasion later in the year.

The issue…. Substituting ‘cake flour’ for ‘self-raising’. In the UK, some of you may or may not know that cake flour isn’t readily available because UK food standards have banned it due to the way it is produced (bleached and heat-treated). As a result of swapping the flours, the texture changed and made the cake crumbly. It was in no way dry because the port reduction made it light and moist, but cutting an even slice like the original recipe photo suggests, became a little impossible. After some research on how to solve this, I realised that I should have used plain flour and not self-raising because the extra agents added in the self-raising made the mixture too delicate. It did firm up the day after though, so if you can hold out (which I found incredibly hard!), you’ll get a firmer, less crumbly cake.

Note: If a recipe states a certain size of egg and/or a particular temperature, always listen because even swapping a large egg for a medium sized one will alter the final result.

On my second attempt, I used plain flour and the texture was perfect. The flavour was more intense too, which is never a bad thing! It is delicious!

The original recipe asks for vegetable oil, but I substituted it for 100% cold-pressed rapeseed oil. Both oils are essentially the same thing but vary in quality. I believe cold-pressed is a purer oil and therefore much better for your digestive system. If you are going to use an oil other than vegetable/rapeseed, I recommend you use something that doesn’t have a dominant flavour. So ideally not olive oil as this will leave a distinctive flavour behind in the cake when cooked.

Nutrition: Rapeseed oil is lower in saturated fat and high in mono and poly unsaturated fats, so a great choice over other fats and oils as it can result in lower cholesterol levels.

Apart from the issue with the flour, everything else was perfect. There isn’t any need to buy an expensive bottle of port as it’s the concentrated flavour you rely on once it’s been heated; and you can really taste it in the final product. There might be a few port related posts to follow…

If you would like this recipe converted in to grams and with my alterations, please let me know and I’d be happy to give it to you.


From Lemon with Love ❤ xxx


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