Happy Blogiversary I'd Much Rather Bake Than...!!! I made you a cake to celebrate. Of course I did. Cake is my thing. Our thing. You and I and cake go way back. Two years in fact.
Technically it's not my two two year blogiversary until June 5th but seeing as I didn't keep blogging up past a few sporadic months in that first year I don't feel like I can count that but at the same time I don't feel like I can ignore it completely. One year ago today is the day I posted a recipe after finishing my second year exams and kept up blogging properly, becoming more and more addicted to cake as I've worked to grow I'd Much Rather Bake Than... So, because the dates are so close together I've decided to have an eight day celebration starting today. I'm not even going to try to deny it - yes, it's another excuse to have cake.
I couldn't decide what to make to mark the occasion but Mum immediately came up with the idea of revisiting the very first recipe I posted. I couldn't just reproduce the exact same thing though. That isn't me at all. So I changed it. I finally made the adaptations that I suggested in my very first post - Weetabix Cake.
When I look back to when I started and I shudder. Those posts are awful. I don't know why I thought I would make it going about blogging in the way I did. I simply had this idea that it would be fun to do and my baking enthusiasm was all that I would need. Photos? Ha, that doesn't matter. Structure? What's wrong with it - the words are there aren't they?!! Blog promotion? No idea where to start so I'll leave that one. Wow, I was certainly wrong.
When I stopped blogging for all those months I missed it terribly and it was only when I was determined to start it back up and keep it going that I did a bit of research onto how to improve. I'm not going to pretend that I have the most perfect blog in the world or the biggest. I'd be pretty stupid if I did but I enjoy it. I've come a long way and I'm proud of what I've achieved. I want other people to enjoy it but I never started blogging for the page views and the ranking - that is just a bonus. I started because I'm obsessed with foodie things and because I enjoy writing. I' a very shy and nervous person but get me talking about baking and I'm off. Hence why I every time I intend to write a quick post I end up going way overboard, pretty much like I'm doing now.
More cake will be coming between now and June 5th though I haven't decided quite what. The photos for this revamped (and much, much improved) Weetabix cake are better than the original but still terrible because they weather has been appalling of late and dullness does not make for good photos, even with someone who understnads their camera, let alone me. I had to bake it though. Had to. Good, bad or ugly the flavours were delicious, fruity highlights from the cherries, sweet creamy depth from the chocolate and the wholesome knowledge that this is a no added fat cake that still provides a moist flavourful interior. Everyone who had some at uni didn't care about it's appearance they were too busy munching it down.
Cherry and Chocolate Orange Weetabix Loaf Cake
A fat free recipe that keeps moisture locked in providing a texture that perfectly complements the fruity burst from the cherries and the posckets of creamy chocolate orange.
- 300g plain flour
- 1 rounded tsp baking powder
- 175g caster sugar
- 1 tsp mixed spice
- 2 Weetabix, crushed
- 100g glace cherries, rinsed, dried and sliced in half
- 100g Terrys chocolate orange, chopped + 30g to finish
- 275ml milk
- 1 scoop marmalade
- 1 large egg
1. Set the oven to 180 C/160 C fan and line a 2lb loaf tin. You may need to have a muffin case or two ready if you have too much mixture.2. Sift together the flour, baking powder, sugar and mixed spice then stir in the crushed Weetabix follwed by the cherries and 100g chocolate. In a jug, mix the milk, egg and marmalade together well.3. Pour the wet ingredients into the dry then fold in until just combined. Pour into the loaf tin and bake for 50-60 mins though depending on your individual oven you might need to adjust this. 4. When a cake tester inserted into the centre comes out clean, remove from the oven and scatter over the remaining chocolate. Cool in the tin on a wire rack before slicing.