White chocolate & cherry loaf

White chocolate & cherry loaf

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(22 ratings)

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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

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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

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Comments

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

imicola's picture
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Well, I adapted it slightly, so it wasn't exactly as in the recipe. There were no cherries at the market, so I used raspberries instead, and my local shop doesn't sell mascarpone, so I switched that with light cream cheese.

But it was delicious - very light, moist, fruity and with lovely white chocolate chunks. I'll definitely make it again...hopefully soon!!!

twigletshopping's picture
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Absolutely gorgeous and so much better the next day when the chocolare has gone chunky again.

sam_preisner's picture
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I used glace cherries instead of fresh and it turned out beautifully.

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

sascha's picture
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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!

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

bethocallaghan's picture
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Turned out really well - was lovely.

eleanormayo's picture
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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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