Chocolate, Cranberry & Whiskey Bundt Cake

Chocolate, Cranberry & Whiskey Bundt Cake

Hi Everyone,

There’s something about a good chocolate cake and this one has to seriously be the tastiest chocolate cake I have ever made!

The trick is to use good whiskey – just don’t tell Mr FunkyForty – smile. He asked me which one I used and I (quite innocently) answered: “the bottle with the most in it”.

There are tricks to getting a lovely shiny chocolate icing on top of the cake so be sure to adhere to the instructions further down. Otherwise it is quite easy to end up with a very dry or lumpy mess.

Keep reading for the recipe of “Chocolate, Cranberry & Whiskey Bundt Cake”.


Chocolate, Cranberry & Whiskey Bundt Cake

Chocolate, Cranberry & Whiskey Bundt Cake

Preheat oven to 160°C and grease a 23cm bundt baking tin with soft butter, then dust with 1 tbsp cocoa powder – tap tin to remove excess.

  • 250g butter
  • 1 cup Dutch cocoa powder
  • 1 & 1/2 cups coffee
  • 1 cup cranberries
  • 1/2 cup whisky
  • 2 cups plain flour
  • 1 & 1/2 tsp baking soda
  • 2 cups brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract

Heat the coffee, whiskey, butter and cranberries in a saucepan over low heat until the butter is melted. Then remove from heat to cool.

In a large bowl mix together the eggs, brown sugar and vanilla until the sugar has dissolved and the mixture has doubled in size.

Stir in the cooled butter mixture.

Fold in the sifted flour, cocoa powder and baking soda until just mixed.

Pour batter into prepared tin and bake for 1 hour. The mixture will be quite runny but this is ok!

Bake for 1 hour, until the cake springs back when touched and a skewer comes out clean.

Cool completely in tin for approx. 2 hours before turning out.


Chocolate, Cranberry & Whiskey Bundt Cake
Dark Chocolate Icing Ingredients:
  • 100g dark chocolate
  • 1 tbsp butter
  • 1 tbsp golden syrup
  • 1 tsp Cointreu
  • Small amount of warm milk



Heat the chocolate, butter, golden syrup and Cointreau in a bowl over a pot of simmering water until melted and completely smooth, stirring occasionally.

The consistency may still be somewhat thick so take off heat and then carefully stir in a little warm (be sure it is warm and NOT cold), milk bit by bit stirring all the time, until you reach the shiny texture you are looking for.

Then pour over the cake and top with additional cranberries.

Chocolate, Cranberry & Whiskey Bundt Cake

For more cake recipes see here.





Sign up for the FunkyForty newsletter for regular Fashion and Lifestyle updates!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.



16 Persons think this post is funky

Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!

  1. That chocolate Bundt cake looks amazing! And after reading the ingredients (chocolate, walnuts, whiskey, cranberries!), I can tell that it tastes divine. Although I usually eat vegan, I am tempted to make this to share – after I have one or two nice sized slices, of course! What a perfect dessert for a dinner party. 🎉

  2. Hi dear Yvonne thank you very much your Cake sound really very yummy and I certainly will be trying to bake it for my Visitors love you

Leave a Reply

funky forty instagram iconI’M ON INSTAGRAM

185 Persons think this post is funky