White chocolate & cherry loaf

White chocolate & cherry loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins

Skill level

Moderately easy

Servings

Cuts into 12 slices

This indulgent cake is perfect for tea in the garden

Nutrition and extra info

Additional info

  • Without frosting
Nutrition info

Nutrition per serving

kcalories
485
protein
7g
carbs
53g
fat
29g
saturates
17g
fibre
1g
sugar
39g
salt
0.63g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, August 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
notsomuffintop's picture

Well after reading all the comments on here, I totally agree that the mix is way too much for a 1kg tin, I followed the recipe and method to the letter and I used fresh cherries too. I had to put mine into a 9inch round deep tin, I had to cook mine almost 1hr 30 then it still sank in the middle and was full of buttery grease running out the bottom, urgh.. i have however left the cake turned out on the cooling rack upside down, i will cover tomorrow when totally cold, I wont put the frosting on as in the recipe, but will use mascarpone on its own sprinkled with some white chocolate shavings, as the recipe frosting always ends up very runny.

ruthy1972's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this at the weekend -a lovely tasting cake but better the day after when the chocolate topping had gone hard in the fridge. I agree with another comment on here that it wasn't cheap to make the cherries cost £4.00 alone- but a nice indulgent cake to have now and then.

scove9's picture

Is 375g cherries the right amount...it seems like an awful lot!!! I used a 2lb loaf tin and the cake completely overflowed...is this the right conversion for a 1 kg? I could barely fit in the cake mix and all the extra cherries and chocolate on top...it was completely full before I started baking!! :-)

melissa4's picture

Easy to prepare and bake, although the topping was extremely runny. I was expecting the topping to be more like butter cream frosting. I did leave it to cool but it didn't thicken up. It also cooked 10 minutes earlier than suggested. The taste test will be tomorrow.

rebeccanoke's picture
  • 1
  • 2
  • 3
  • 4
  • 5

For all those people who said there cherries sank in the magazine it does say that the cherries will sink but don't let your heart do the same. I have made this cake several times and I find the smaller the Choc is cut up the better. It is quite a fatty cake but delicious. Do not use glace cherries

loubilou's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Came out nice but very buttery which can put people off x

zovija's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very unimpressed. Cake burnt on top but was under-done in the middle (also very eggy). Will not make again.

sarah_star's picture

Disaster! Cake overflowed and was a stodgy, fatty lump. Put it back into the oven for another half-hour but the edges burnt and had to be cut off. The cherries were nice though.

I would leave out the chocolate next time or make as muffins as I'm sure the long cooking time with the chocolate lumps must have something to do with the fat dripping off it, but my husband says I should never cook it again. Shame really.

sascha's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Whoever dares to use glacé cherries in this recipe deserve disaster!

lucyandsi's picture

something happened to the frosting think I may have over beaten as its now a gloopy mess! But a delicious one!!

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

All the cherries sank to the bottom of the cake. I used glace cherries and washed them but don't think I dried thoroughly enough and the weight of the water pushed the cherries to the bottom. Also, the cake was dripping with fat when I took it off the baking tray. I think this was down to using Tesco own brand chocolate which must be higher in fat than the better quality chocolate. If I made again, I would leave out the white chocolate in the mixture and just use a good quality chocolate for the top.

samthornton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What did I do wrong?? I used all my lovely fresh cherries and the bar of white choc I didn't use at Christmas, and it was a disaster :( May have used the wrong sized tin as my loaf tins are never marked with the size (frustrating) but all the mix erupted over the sides and made a horrible mess in the oven. I persevered and tested it after 1hr 10 and a skewer came out clean, but after it had cooled it was a damp, soggy, sunken, mess. Gutted! May try again with the cheaper glace cherries and a huge tin! (2 stars as the crusty bit was cooked and was yummy)

sophisticated's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a good and easy one!!!!1

xxxsarahxxx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

All of my cherries and white choc chucks sunk to the bottom when i attempted this recipe. What did i do wrong???

xxxsarahxxx's picture
  • 1
  • 2
  • 3
  • 4
  • 5

All of my cherries and white choc chucks sunk to the bottom when i attempted this recipe. What did i do wrong???

nanajan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy make this for tea time

heidig's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oh my goodness! If you know someone with a sweet tooth, make this cake and they will love you forever. It's amazing. I made it for my husband's birthday and the family couldn't get enough of it. Will definitely make it again.

laurabasterfield's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used raspberries instead of cherries and made muffins - baked for 25 mins as suggested by Hilary (above) - fantastic!

hannah89's picture

so easy, my mums favourite cake which I now have to make her once a week!

twigletshopping's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have recently followed this recipe again but I made muffins which only took about 25 minutes to cook. Fantastic.

Pages

Questions

Tips