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1. Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
2. Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
3. Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

Per serving

485 kcalories, protein 7g, carbohydrate 53g, fat 29 g, saturated fat 17g, fibre 1g, salt 0.63 g

Latest comments and suggestions

• Belkey

  08 August 2008

  Belkey rated and commented on this recipe

  

  Delicious. I did need to cover with foil part way through cooking though as it was starting to get very brown on top!

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• Beth

  13 August 2008

  Beth rated and commented on this recipe

  

  Turned out really well - was lovely.

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• Cakey

  15 August 2008

  Cakey rated and commented on this recipe

  

  Pure heaven on a plate! Relatively easy for a baking novice such as me! and tasted beautiful!

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• Sascha

  21 September 2008

  Sascha rated and commented on this recipe

  

  This is the most successful cake I've ever baked. What's more it looked exactly liked the picture! Since making this recipe I've been using the combination of mascapone with melted white chocolate as a sauce for summer fruits. Totally scrummy!

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• moving.toyshop

  17 November 2008

  moving.toyshop rated and commented on this recipe

  

  Delicious, although the ingredients, particularly the fresh cherries, are a bit on the wallet-denting side.

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Ingredients

FOR THE CAKE

• 225g butter , softened
• 225g golden caster sugar
• 4 eggs , beaten
• 2 tsp vanilla extract
• 225g self-raising flour , sifted, plus extra for dusting
• 375g fresh cherries , pitted
• 175g white chocolate , chopped into small chunks

FOR THE WHITE CHOCOLATE FROSTING

• 100g white chocolate , broken into small pieces
• 140g half-fat mascarpone
• white chocolate curls or fresh cherries, to decorate

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Difficulty and servings

Cuts into 12 slices

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 10 mins

without frosting

Ingredients

FOR THE CAKE

• 225g butter , softened
• 225g golden caster sugar
• 4 eggs , beaten
• 2 tsp vanilla extract
• 225g self-raising flour , sifted, plus extra for dusting
• 375g fresh cherries , pitted
• 175g white chocolate , chopped into small chunks

FOR THE WHITE CHOCOLATE FROSTING

• 100g white chocolate , broken into small pieces
• 140g half-fat mascarpone
• white chocolate curls or fresh cherries, to decorate

Per serving

485 kcalories, protein 7g, carbohydrate 53g, fat 29 g, saturated fat 17g, fibre 1g, salt 0.63 g

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