White chocolate & cherry loaf

White chocolate & cherry loaf

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(25 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

More effort

Cuts into 12 slices
This indulgent cake is perfect for tea in the garden

Nutrition and extra info

  • Without frosting

Nutrition: per serving

  • kcal485
  • fat29g
  • saturates17g
  • carbs53g
  • sugars39g
  • fibre1g
  • protein7g
  • salt0.63g
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Ingredients

    For the cake

    • 225g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g golden caster sugar
    • 4 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 2 tsp vanilla extract
    • 225g self-raising flour, sifted, plus extra for dusting
    • 375g fresh cherries, pitted
      Cherry

      Cherry

      che-ree

      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

    • 175g white chocolate, chopped into small chunks
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    For the white chocolate frosting

    • 100g white chocolate, broken into small pieces
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 140g half-fat mascarpone
    • white chocolate curls or fresh cherries, to decorate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    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.

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    Comments, questions and tips

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    Hrgoodey
    19th Jul, 2016
    5.05
    I have made this cake a number of times now & it has worked perfectly every time. I use cream cheese instead of mascarpone in the topping and it's still delicious. It's a firm favourite with my family & friends.
    julieigg1962
    1st Jun, 2015
    I used a 9" round tin, fully lined. Increased cooking by about 20-25 minutes. I used a lot of cherries and a block of good quality white chocolate. This cake remains very moist in the centre, but firms up once its been in the fridge. I didn't have mascapone so I made up some butter cream which worked perfectly.
    Sylviemc
    25th Feb, 2015
    5.05
    Hardly any mixture to chunks so I chickened out of putting too much fruit in, just pile it in don't be afraid! Amazing cake. Agree looks v greasy at end of Cook time, I turned oven up for 10min. Tasted fab
    Sylviemc
    25th Feb, 2015
    5.05
    Used sainsburys frozen cherries, defrosted, drained and blotted which worked great. Would add whole bag next time and sprinkle on top, they don't burn and might help reduce sinking. Kept Choc in the bar chunks.
    PicaPicaMagpie's picture
    PicaPicaMagpie
    15th Feb, 2015
    1.3
    Unfortunately the cake didn't cook properly in the middle and the outsides were stodgy, oily and not particularly tasty. Wouldn't make it again.
    zoebirtles
    12th Dec, 2014
    5.05
    This recipe is a big hit when I make it. I've tried it with fresh cherries and glacé cherries and both have been really tasty. I usually use around 200g of cherries as that's the amount I can get in one batch and I'm on a budget, but that always gives plenty of cherries in one slice. I usually put a couple of tablespoons of icing sugar in the mascarpone as then it is a little sweeter, but my partner and I have big sweet tooths so that may just be a personal preference. Big thumbs up for this recipe!
    notsomuffintop
    13th Aug, 2012
    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
    24th Jul, 2012
    4.05
    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
    7th Jul, 2012
    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
    24th Apr, 2012
    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.

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